Pickled Water Cold Fish Fish

Prepare a bowl of sweet potato starch.

Dissolve it in a bowl of water.

Filter out the impurities using gauze.

Brush the pot with oil, add 3 bowls of cold water to the bowl used for scooping the starch just now, and then add half a spoon of salt.

Bring the water to a simmer.

Slowly pour the filtered starch water into the pot.

On low heat, Xiao Huo continuously stirs in one direction with a rolling pin.

After minutes, the color of the starch slowly darkens.

The color will darken in minutes, and it will be cooked.

Firm and smooth.

Add cool boiled water to a large basin, start using a slotted spoon to scoop the fish, and change the water twice in the middle.

Wash the chives thoroughly and cut them into small sections.

Take a small bowl, mash the garlic into a paste, add a little salt, chicken essence, Sichuan pepper powder, and chili powder, then pour hot oil over it. The chives are also stir-fried.

Heat oil in a pan, sauté the scallions, garlic, Sichuan peppercorns, and chili pieces until fragrant, then pour in the brine, add a little salt, chicken essence, and sesame oil, and turn off the heat.

Use a slotted spoon to scoop the fish into a large bowl.

Add the batter water inside, the stir-fried chives, and the chili water, and mix evenly.

Smooth and chewy, spicy, fragrant, and sour—essential summer food.

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