Pickled Cabbage Fish
I added three dried chilies and one bird's eye chili, which made it quite spicy. If you enjoy spicy food, you can add a spoonful of chili sauce while stir-frying the pickled cabbage; if not, feel free to omit them. There is no need to add extra salt, as it is already salty enough.
Story
I used three dried chili peppers and one bird's eye chili, which resulted in a pretty spicy flavor. If you like it hot, feel free to add a spoonful of chili sauce when stir-frying the pickled cabbage; otherwise, you can skip the chilies. There is no need to add salt as the dish is savory enough on its own.
Ingredients
Grass Carp
500g
Pickled Cabbage
350g
Cilantro
to taste
Ginger
to taste
Garlic
to taste
Dried Chili Peppers
Sichuan Peppercorns
to taste
Salt
to taste
Cooking oil
White pepper powder
Instructions
1
Step 1
Ingredients picture: chop the pickled vegetables (I also added a little pickled ginger), slice the garlic, mince the ginger, cut the cilantro into sections, and appropriate amount of dried chili peppers and Sichuan peppercorns.
2
Step 2
Marinate the fish meat with a little salt, pepper, and cornstarch.
3
Step 3
Season the fish bones with salt and pepper.
4
Step 4
Heat oil in a wok, sauté the garlic slices and minced ginger until fragrant.
5
Step 5
Add the chopped pickled vegetables when the garlic slices turn slightly yellow.
6
Step 6
Add an appropriate amount of water or broth after stir-frying until fragrant.
7
Step 7
Add the fish bones into the soup and cook together.
8
Step 8
Cook until boiling.
9
Step 9
Once the liquid is boiling, add the fish slices one by one and gently separate them.
10
Step 10
The fish cooks very quickly; once cooked, add an appropriate amount of ground pepper.
11
Step 11
Transfer to a large bowl.
12
Step 12
Add a small amount of oil to the pot, turn to low heat, and fry the Sichuan peppercorns and dried red chilies until fragrant.
13
Step 13
Pour the fried pepper oil over the fish.
14
Step 14
Sprinkle with cilantro and serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
