Pickled Vegetable Fish

Pickled Vegetable Fish

　　Flavor and texture: Salty, savory, sour, spicy; tender

Main ingredients: Three live crucian carps, 50g pickled vegetables, 15g pickled chili peppers, 10g ginger, 10g garlic, 15g scallions.

Secondary ingredients: 5g vegetable oil, 10g fermented glutinous rice wine, 10g cooking wine, 10g soy sauce, 150g broth, 10g sesame oil, 15g starch.

Preparation:

1) Scale and gut the crucian carp, remove the gills, rinse it clean, then make several vertical slashes on both sides of the fish;

2) Cut the pickled vegetables into 1.5 cm long thin strips;

3) Finely mince the pickled chili peppers, ginger, and garlic. Shred the scallions finely;

4) Place the wok over high heat, add the vegetable oil;

5) When the oil is hot, fry the crucian carp for about 3 minutes until both sides are slightly golden, then pour off some of the oil. Leave about 100g of oil in the wok, push the fish to the side of the pan, and sauté the pickled chili peppers, ginger, garlic, fermented glutinous rice wine, and scallions until fragrant;

6) Then add the cooking wine, soy sauce, and broth in sequence, push the fish back into the pan, and bring to a boil over medium heat;

7) Add the pickled vegetables and simmer for about 10 minutes;

8) Once the fish is flavorful, remove it and place it on a plate. Sprinkle scallions and drizzle with sesame oil in the wok;

9) Finally, thicken the sauce with a thin layer of starch, then pour it over the fish.