Youxian Spicy and Sour Fish

Youxian Spicy and Sour Fish

　　Ingredients:

　　Crucian carp, pickled mustard greens, broad bean paste, ginger, garlic, scallions, pickled chili peppers, salt, cooking wine, fermented glutinous rice wine, soy sauce, vinegar, fresh broth, cornstarch slurry, cooked vegetable oil, monosodium glutamate.

　　Preparation:

　　1. After processing the fish, score the flesh, season with salt, cooking wine, ginger, and scallions. Heat oil in a pan, fry the fish until the skin is tight, then remove. Slice the pickled mustard greens into fine shreds.

　　2. Heat oil in a pan, stir-fry the broad bean paste and minced pickled chili peppers until fragrant and slightly browned. Add minced ginger and garlic, stir well, then pour in broth and bring to a boil. Add salt, soy sauce, vinegar, and shredded pickled mustard greens. Cook until the sauce thickens and the fish is cooked. Remove the fish and place it on a plate. Thicken the sauce in the pan with cornstarch slurry to a glossy finish, add monosodium glutamate, sprinkle with chopped scallions, and pour the sauce over the fish on the plate.

　　Features: Rich in flavor with a prominent pickled vegetable taste, this dish has a strong Sichuan home-style flair. Without the broad bean paste, it becomes the traditional Sichuan famous dish "Pickled Fish."