SICHUAN FISH with Pickled Mustard Greens | (Suan Cai Yu 酸菜鱼 マスタードグリーンのピクルスと四川魚)

SICHUAN FISH with Pickled Mustard Greens | (Suan Cai Yu 酸菜鱼 マスタードグリーンのピクルスと四川魚)
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➡️ Suan Cai Yu (酸菜鱼) can be translated as “hot and sour fish with pickled mustard greens”. The fish is thinly sliced and poached in a rich broth made from chicken stock, fish stock, and Sichuan pickles. The fish has a velvety and silky texture, with a piquant and zesty taste. It is a great dinner dish that you will find really comforting and satisfying on a chilly day.
Description above has been quoted from Maggie Zhu, respectly introduce her site below:
https://omnivorescookbook.com/suan-ca...

🔔 酸菜鱼也称酸汤鱼，是源自重庆的经典菜品，流行于上世纪90年代，是重庆江湖菜的开路先锋之一。酸菜鱼以草鱼为主料，配以泡菜等食材煮制而成，口味酸辣过瘾。

📢 原料：
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草鱼一条（1斤半-2斤为宜）、四川泡酸菜150克（泡青菜）、金针菇100克、郫县豆瓣酱20克、姜20克、蒜5瓣、蛋清1个、料酒、淀粉、盐、胡椒粉适量。
步骤：
1✅、鱼片成片，鱼排切成段，将鱼片和鱼头鱼排分别加入蛋清、料酒、淀粉、盐拌匀腌制20分钟；
2✅、酸菜挤去水分，切成丝，里面有一根泡椒也切丝，金针菇洗净切段；
3✅、姜切片，蒜切末；
4✅、锅烧热，倒入少许油，下姜片、蒜泥、郫县豆瓣酱炒香；
5✅、下切碎的酸菜丝炒匀；
6✅、锅中倒入足量开水（水量要能没过所有鱼片和其他材料）；
7✅、水烧开后，倒入鱼头和鱼排段，煮约10分钟；
8✅、下金针菇段；
9✅、随后将腌好的鱼片一片一片夹入锅中，放入后即用筷子拨散；
10✅、煮至全部鱼片变色，调入少许盐和胡椒粉搅拌匀即可出锅。

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