Stir-fried Minced Pork with Aged Pickles Steamed on Fresh Fish

Stir-fried Minced Pork with Aged Pickles Steamed on Fresh Fish

　　The key to steaming fish lies in mastering the timing, but seasoning often gets overlooked. This dish features fresh fish steamed with stir-fried minced pork and aged pickles, where the tangy fermented flavor of the pickles infuses into the fish. Enhanced by the aroma, meatiness, and richness of the stir-fried minced pork, the fish becomes not only tender and fragrant but also richer and more succulent—a delightful combination you should definitely try. Ingredients:

　　 1 live grass carp (about 750g), 200g homemade aged pickles, 100g minced pork, 10g dried chili peppers, 10g fresh Sichuan peppercorns, 20g Houttuynia cordata (fish mint), 5g chopped scallions, 5g salt, 10g soy sauce, 3g ground pepper, 10g cooking wine, 5g minced ginger, 5g mashed garlic. Cooking Method:

　　 1. Clean and prepare the live fish. Make diagonal slits on both sides of the fish. Place it in a container, add ginger, scallions, salt, and cooking wine. Marinate for about 3 minutes.

　　 2. Chop the homemade pickles; wash and cut the Houttuynia cordata into small sections; dice the dried chili peppers. 3. Heat oil in a clean wok until hot, then add the diced chili peppers and stir-fry until they turn brownish-red. Add the minced ginger, mashed garlic, fresh Sichuan peppercorns, and minced pork, and stir-fry until cooked. Add the Houttuynia cordata and chopped pickles, stir well until the pickles release some moisture. Season with soy sauce and ground pepper, stir again, then remove from heat and pour the mixture over the fish. Steam in a steamer for about 8 minutes, then serve.