Pickled Fish in Sour Sauce

Pickled Fish in Sour Sauce

　　Origin: Yinjiang, Guizhou, China.

　　Method: When there’s leftover fish at home, clean it and mix it with glutinous rice flour and red chili peppers, then place it in a jar to ferment for ten days to half a month to make pickled fish in sour sauce. When eating, take the fermented fish out of the jar, add ginger and scallions, and pan-fry it in tea seed oil or vegetable oil to create a dish that is richly sour, spicy, and aromatic. The same method can be used to pickle pork, resulting in pickled pork that is just as deliciously sour and spicy.