Pickled Fish with Cabbage

Clean the black fish and slice it into pieces, then drain the water from the fish slices.

Add salt, white pepper, cooking wine, shredded green onion and ginger, egg white, and starch, then mix evenly. Finally, add oil and marinate for 20 minutes.

Chop the fish bones and fish head into pieces.

Cut the pickled vegetables and rinse off excess salt.

Cut the bird's eye chili, ginger, garlic, and pickled peppers.

Add a little base oil to the pot (you can also add some lard), put in the fish bones and fish heads and fry until both sides are golden, then add the seasonings and stir-fry until fragrant.

Add the pickled vegetables and stir-fry evenly.

Add boiling water.

Add white vinegar, salt, sugar, MSG, and white pepper to season.

According to personal taste, take an appropriate amount of enoki mushrooms and blanch them briefly.

Place it in the basin as the base layer.

Scoop out the pickled vegetables and fish bones and pour them into a bowl.

Turn the heat to low and evenly add the fish slices to cook through.

Pour into a bowl, sprinkle with chopped green onions, minced garlic, dried chili segments, and white sesame seeds, drizzle with oil fried with Sichuan peppercorns, and sprinkle with cilantro before serving.

Finished product image

Finished product image