Pickled cabbage fish suancaiyu

Method

1. 1 Slice the fish fillets thinly and marinate them in a mixture of egg whites and cornstarch for 20 minutes.
2. 2 Sauté the fish bones and heads with ginger for 5 minutes, then pour in hot water and simmer for 12 minutes to make a cloudy white broth.
3. 3 Pouring hot water over the simmering bones is a way to make the broth cloudy and milky white.
4. 4 Squeeze the pickled mustard greens, cut them into pieces, and stir-fry for 6 minutes to remove the strong smell.
5. 5 Pour the broth into the pot with the pickled vegetables, then add the fish slices one by one without stirring.
6. 6 Cook for 90 seconds, then sprinkle with dried chili peppers, Sichuan peppercorns, garlic, and pour in 200-degree oil to sizzle.

With an appliance

• Oven 43 min

  Replace steps 5-6: Arrange the fish slices on top of the pickled vegetables in a covered pot, place on the middle rack of the oven at 180 degrees for 4 minutes; the cooking time is similar to the original, but the heat surrounding the fish ensures even cooking, the batter doesn't peel off, and you don't need to add each slice individually or flip it. Keep pouring the 200-degree chili oil after removing the pot to maintain the sizzling aroma.