[Winter Warm Soup] Pickled Cabbage Crucian Carp Soup

Four crucian carp about the size of a palm, remove the gills, scrape off the scales, clean the belly, and wash thoroughly

A spoonful of rice wine the size of a centimeter in diameter, mix well

Mix half a spoon of soy sauce evenly

Green onions: about 10 cm of the white part and 10 cm of the green leaves each

Cut into two-millimeter fine grains

Chopped green onion, half a thumb-sized amount of white pepper powder, mixed into the fish and rubbed evenly, marinate for 10 minutes

Prepare a fist-sized handful of pickled cabbage, a 40-centimeter-long green onion, a piece of aged ginger about half the size of a thumb, a piece of garlic, a thumb-sized pickled ginger, and one or two 4-centimeter pickled chili peppers.

Cut the green onions into 4-centimeter lengths, cut the pickled vegetables into 4-centimeter lengths (use about 2/3 of the salt for a bowl with a diameter of roughly 10 centimeters), and cut the ginger, garlic, and pickled chili peppers into fine pieces about 1-2 millimeters.

Add 1.5 liters of rapeseed oil to the pot, heat it to the seventh level, and when a wooden chopstick inserted into the oil just starts to bubble slightly, it's ready.

Fry the fish in the pot for about one minute

Scoop up the filtered oil

Add a soup spoon about five centimeters in diameter of vegetable oil left from frying fish to the pot

Add about 10 Sichuan peppercorns, break two pieces from one star anise, a piece of galangal about 1/8 the size of a little finger, ginger and garlic, pickled chili and pickled ginger pieces, and stir-fry for 10 to 20 seconds.

Add the pickled vegetables and stir-fry for about one minute

Add about two liters of water and boil for 5 minutes

Add the fish and 1/4 pinky-sized amount of white pepper, and cook for about two minutes

Add the sections of green onion and cook for about two more minutes. The saltiness of the pickled mustard greens varies, so if the soup is not salty enough, you can gradually add salt in amounts about 1/3 the size of a little finger to adjust the taste.

Remove from the wok.