How to Make Sour Mustard Fish

When it's hot, eat some spicy sour fish. Very appetizing.

Ingredients introduction

Black carp (2 pounds), 1 package of pickled mustard greens, preserved radish, millet,pickled chili peppers (50g)(150g),The steps for making spicy sour fish 1. Clean the black carp and remove the bones to slice the fish (be careful with the slippery skin; I used a face wash cloth, but you can use a clean towel instead)

2. Season the sliced fish with salt, black pepper, cooking wine, ginger, scallions, a little cornstarch, and an egg white, mix well and marinate for a while

3. Prepare pickled mustard greens, chopped ginger, garlic, and I added some homemade preserved radish and minced pickled chili peppers (the chilis and pepper aren't shown in the picture due to space)

4. Fry the fish bones with ginger, garlic, and Sichuan peppercorns until fragrant 5. After frying the fish, add pickled chili paste, pickled mustard greens, and preserved radish, stir-fry for a moment, then add water and bring to a boil 6. Let it simmer for about 10 minutes to extract the flavors of the pickled mustard greens and fish bones, remove all the ingredients leaving only the broth. Next, blanch the fish slices 7. Put the fish slices in boiling water gently stir with chopsticks so they don't stick together, cover the pot until the water boils again (the fish turns white), immediately turn off the heat and pour into a bowl with the fish bones 8. For the final step, heat the oil in the pan, sprinkle chopped garlic, Sichuan peppercorns on top of the fish slices, then pour over with hot oil (add some sesame seeds if you like, and some coriander)and garnish with the dish. Cheng uses his hand to mix the marinated ingredients thoroughly.

3. Slice the pickled cabbage, prepare the, I like it sour so I added some homemade sour radish and chopped chili peppers (not shown in the picture).KTV and chili peppers, the chopping board is too small.

4. Pour oil into a pot to fry the fish bones with and KTV until fragrant (the fish bones must be fried so that the broth will be rich).

5. After frying the fish, add sliced wild pepper and pickled cabbage as well as the preserved radish, stir-fry for a moment, then add water and bring to a boil.

6. Bring the soup to a boil and simmer for about ten minutes; ensure that the flavors of the pickled cabbage and fish bones are released thoroughly. Then, remove all materials from the pot and keep only the broth. Next is the preparation of the fish slices.

7. Fish slices should be added to boiling water using chopsticks without stirring them together. Cover the pot until the soup boils again as shown in the image; once the fish turns white, turn off the heat immediately and pour into a bowl with the fish bones.

8. The final step is to heat up oil in the pot, add garlic, KTV, and pour it over the fish surface. Sesame seeds can be added if desired, along with some.Sesame can be sprinkled for extra flavor.Coriander for garnish.