Steamed and Stir-fried Fragrant Acidic Fish

Steamed and Stir-fried Fragrant Acidic Fish

　　The pickling process for acidic fish involves selecting fresh grass carp or common carp, cleaning them, cutting open their bellies to remove the internal organs, and then placing the whole fish in clean large water vats or wooden basins. Salt is sprinkled over the fish, which are left to marinate for three to four days so that the salt flavor gradually permeates the flesh. The fish are then layered into a large wooden barrel, and after each layer of fish, a layer of glutinous rice or sweet rice wine lees is spread, along with a sprinkle of fried soybean powder. Some also add an appropriate amount of chili powder. This process is repeated until the barrel is full. Finally, high-proof liquor is poured over the top, the surface is covered with broad leaves from a tung tree, and several heavy stones are placed on top to press everything down and seal out air. After one year of pickling, the fish are taken out for consumption. By this time, the fish meat has a vibrant red hue, emits a rich aroma, and tastes deliciously tangy and salty.