Pickled Fish in Hot Sauce

Pickled Fish in Hot Sauce

　　Pickled Fish in Hot Sauce

　　　Ingredients: 1 live carp (about 900g), 100g pickled red chili peppers, 35g pickled ginger, 50g garlic, 200g pickled mustard greens, 25g wild mountain chili, 500g fresh broth, 5g salt, 1.5g pepper, 3g MSG, 50g cooking wine, a small amount of ginger and scallions, 75g mixed oil, and 15g sesame oil.

　　Preparation Method:

　　1. Initial preparation of the carp: Remove the head and spine, then cut the two bone-in fillets into small, tile-shaped pieces. Marinate with ginger, scallions, cooking wine, and salt for 15 minutes before use.

　　2. Finely chop the pickled red chili peppers, pickled ginger, garlic, and wild mountain chili into rice-sized grains. Cut the pickled mustard greens into small pieces and set aside.

　　3. Heat a wok over fire, add the mixed oil and heat until hot. Stir-fry the finely chopped pickled red chili peppers, pickled ginger, garlic, and wild mountain chili until fragrant and slightly red. Then add the chopped pickled mustard greens and stir-fry until aromatic. Pour in the fresh broth, add the fish head and spine, and simmer for at least 15 minutes. Add salt, cooking wine, pepper, MSG, and the fish pieces, and cook for 3–5 minutes until the fish is just cooked. Drizzle with sesame oil, transfer to a serving bowl, and serve.

　　Features:

　　Bright red color, savory, spicy, and delicious, with tender and refreshing texture.