Spicy Pickled Mustard Greens Fish
Ingredients
Potatoes 300g
Oil as needed
Salt as needed
Corn Starch As needed
Black Sesame Seeds As needed
Scallions as needed
Granulated sugar as needed
Chicken powder as needed
Stir-fried Potatoes in Hot Oil
Chinese Carp 250g
150g Pickled Mustard Greens
Oil as needed
Salt as needed
Scallions as needed
Ginger As needed
Sichuan Peppercorns As needed
Chilies As needed
Pepper Powder
Cooking Wine as needed
Carp in Pickled Mustard Greens Steps
1. Half a fish cleaned, set aside for preparation
2. Separate the fish meat and bones, slice the meat into pieces
3. Prepare marinating ingredients by mixing cooking wine Pepper Powder Starch evenly
4. Place the fish slices in the marinade, ensuring even distribution
5. Marinate the fish bones as well for a while
6. Heat oil in a wok
7. Add pickled mustard greens and chilies, stir-fry
8. Add ginger slices and stir-fry for 5 minutes
9. Add water Burn On
10. Place the fish bones into the pot, bring to a boil, add salt
11. Carefully place the fish slices, bring to a boil again
12. Cook until boiling, add pepper powder as needed before serving
13. Serve in a bowl
Tips
You can serve the dish once the water boils after adding the fish slices
1. Wash and cut potatoes into thin strips for preparation
Pig Ear One piece
Sesame Oil as needed
Red Chili Powder 10g
White Sesame Seeds 3g
Walnuts 4g
Star Anise Half a piece
Cantonese Bay Leaf One piece
Sichuan Peppercorn Powder 1g
Granulated Sugar 2g
Red Pepper One piece
Scallion one piece
Salt as needed
Chicken Essence as needed Pickled Pig Ear with Red Oil
1. Add an appropriate amount of water to a pot, cook the pig ear until done
2. Remove from heat, cut into thin slices
3. Slice red pepper and scallion thinly
4. Prepare some walnuts (about 10 pieces)
5. Crush the walnuts into small pieces 6. Dry a bowl with a towel, add chili powder, Sichuan peppercorn powder, white sesame seeds, and crushed walnuts 7. Heat oil in a wok until hot, add star anise and cantonese bay leaf for 1 minute
8. Remove the spices and discard.
9. Pour the hot oil over the spice mix to make red oil.
10. Place the sliced pig ear in a bowl, add the prepared red oil.
11. Add salt and chicken essence as needed.
12. Add garlic and sugar
13. Finally, add red pepper and scallion slices.
14. Mix well before serving; adjust seasoning if necessary.
Tips
This recipe is also suitable for mixing with chicken or white meat.
For summer, refrigerating briefly enhances the flavor even more.
Nuts
Peaches
Fifteen pieces
Mild Sugar A small spoonful
Crunchy Walnuts in Sugar-Coat 1. Soak the walnut kernels in water until the water turns yellow, changing it a few times (to remove bitterness). Use warm water if faster. 2. Spread on a plate without overlapping to ensure even heat.
3. Sprinkle with sugar or salt as desired; can also be served plain, which is delicious too.
4. Microwave on high for 2-2.5 minutes (adjust based on size).
5. Remove and let cool briefly before eating.
6. Again microwave for another 1.5 minutes, then cool down.7. Enjoy immediately or store in the fridge to enhance flavor. Tips
Soaking longer with more water changes reduce bitterness better; overnight soaking is ideal.
Add sugar, salt, or leave plain based on personal preference; adding cream might be tasty too (untested).
Microwaving in two stages for crispness prevents burning when done all at once.
Cut the potato strips after removing excess starch
Boil until 70% cooked
Drain and remove water
Add cornstarch
Mix well
Heat oil in a pan, add potato strips
Stir-fry until surface turns golden, add salt
Add sugar
Add chicken essence
Add black sesame seeds, stir evenly
Add scallions before serving
Mix well and serve
Tips
Stir-fry until surface is golden for crispy texture.
Mix well and you can serve it out.
Tips
Make sure to fry the potato strips until they are golden brown on the outside for a crispy texture.
