Pickled fish belongs to Sichuan cuisine. Pickled vegetables, pickled peppers and pickled ginger are indispensable ingredients. Sichuan pickle is famous far and near. Pickle jar is a necessary thing in the kitchen. No matter where Sichuan people go, they must prepare a pickle jar, a bowl of porridge and a mouthful of pickle. The sour and cold taste gives the most refreshing stimulation to the taste buds. Pickled fish, pickled peppers and chicken offal made from pickled vegetables are delicious on the tip of the tongue.

Ingredients

1 Carassius auratus
1 tbsp vegetable oil
20G pickled pepper
1 small piece of pickled ginger
100g pickles
3 cloves of garlic
1 small piece of ginger
1 tbsp cooking wine
1 tbsp soy sauce
1 tbsp soy sauce
10 g Sugar
1 teaspoon chicken essence
2 scallions
1 teaspoon salt

Directions

Step 1
Crucian carp to gill scale and viscera, remove the abdominal black membrane

Step 2
Fish body cut flower knife, marinate with salt, cooking wine and shredded ginger for 10 minutes

Step 3
Prepare the ingredients

Step 4
Cut up the ingredients

Step 5
Heat the pan, add vegetable oil and crucian carp

Step 6
Turn over and continue to fry

Step 7
Fry both sides of the crucian carp until golden and serve

Step 8
Leave the bottom oil in the pan, add ginger, garlic, pickled pepper, pickled ginger and stir fry until fragrant

Step 9
Put in the pickles

Step 10
Add water

Step 11
Join the veteran

Step 12
Add fresh soy sauce

Step 13
Add sugar

Step 14
Add cooking wine

Step 15
Put the fried fish in the pot and simmer for ten minutes

Step 16
Finally, add appropriate salt and chicken essence according to the taste