Cuisine: Sichuan cuisine;
Sichuan cuisine classic - sauerkraut fish**
Introduction**: Sauerkraut fish is a classic in Sichuan cuisine, which is loved by the majority of diners for its mellow and sour and spicy taste and tender fish. The dish originated in Sichuan, where the climate and soil are perfect for the preparation of kimchi and also provide a unique flavor to the dish. When you taste this sauerkraut fish, you seem to feel the enthusiasm and vitality of Sichuan.
Required Materials**
1.1 grass carp (about 500-600 grams).
2.Sauerkraut 100 grams.
3.5 pickled peppers.
4.3 dried chili peppers.
5.10 Sichuan peppercorns.
6.3 slices of ginger.
7.1 green onion.
8.Salt to taste.
9.Ground white pepper a little.
10.Essence of chicken, a little chicken powder.
11.Cooking oil to taste.
Tools Required**:
1.Wok. 2.Knife.
3.Chopping block.
4.Chopsticks or a stir-fry spatula.
Step**:Preliminary Preparation**:
1.Remove the scales and guts of the grass carp, wash it and cut it into fillets, and marinate it with shredded ginger, salt and white pepper for 15 minutes.
2.Cut the sauerkraut into sections, and cut the pickled pepper and dried chili pepper into sections for later use. Cut the green onions into sections.
Production process**:
1.Add an appropriate amount of cooking oil to the pot, add Sichuan pepper and dried chili pepper after heating, and stir-fry over low heat until fragrant.
2.Add sauerkraut and pickled pepper and stir-fry for 2-3 minutes until fragrant.
3.Add enough water, add the green onions, bring to a boil, turn to low heat and cook for 10 minutes to fully extract the sourness of the sauerkraut and the spiciness of the pickled pepper.
4.Place the marinated fish fillets into the pot one by one and stir gently with chopsticks to avoid sticking. After the fillets change color, turn to high heat and cook for 2-3 minutes to ensure that the fillets are cooked through.
5.Finally, add the essence of chicken and chicken powder to taste, stir well and turn off the heat.
Tips & Advice**
Choosing fresh grass carp is the key so that the meat will be more tender.
If you don't like it too spicy, you can reduce the number of pickled peppers and dried peppers.
To keep the fillets intact, use your movements gently when panting.
If you want the soup to be richer, add a little starch to thicken the fillet.
Cooking time**: 40 minutes (including preparation time).
Servings**: 2-3 servings.
Remarks**: This dish is a must-have dish for my family's Spring Festival every year, whenever my family sits around to taste the mellow taste of sauerkraut fish, it always makes me feel the warmth of home and the happiness of reunion. I hope you can also feel that beautiful emotion during the cooking process.