Sour Soup FishThe sour vegetables used in the dish are made fromSichuan Pickled Vegetablesand are prepared, besides eating in the Sichuan-Chongqing region, you can also learn how to make authentic sour soup fish at home.and the taste and ingredients.Authentic Sour Soup Fish RecipeAlthough the sour vegetables used in sour soup fish are good, it is not advisable to eat too much sour vegetables or eat them for a long time.

Ingredients Preparation

Grass Carp

one kilogram,

Scallionsand chopped garlic, ginger, dried chili peppers, Sichuan peppercorns, salt, cooking oil, white pepper.Method Steps1. Chop the sour vegetables, mince the ginger, slice the garlic, and chop the scallions for later use;2. After marinating the fish with a little salt, white pepper, and cornstarch, marinate the fish bones as well;3. Heat oil in a wok and stir-fry the ginger and garlic until the garlic turns golden, then add the sour vegetables and stir-fry until fragrant, adding water as needed;4. Add the fish bones to boil, then add the fish slices to the pot and cook until cooked, then season with white pepper and remove from heat;，5. Heat a little oil in a wok over low heat and fry Sichuan peppercorns and chili peppers until fragrant, then pour over the fish and sprinkle with scallions.TipsThe fish cooks very quickly, and it's ready when it turns white.Homemade Authentic Sour Soup Fish Recipe

The taste of homemade sour soup fish is important, and buying authentic Sichuan sour vegetables is half the battle.

Ingredients Preparation

Grass carp, Sichuan sour vegetables, Sichuan peppercorns,

MSG,

white pepper, salt.

Method Steps1. Clean and cut the fish into slices, chop the fish bones and head for later use;2. Then add eggs, clear soup, rice wine, and salt to mix and marinate for 20 minutes;

3. Chop the Sichuan sour vegetables into small pieces and then stir-fry in a wok;

4. Then add water to boil, first put in the fish head and fish bones, and then simmer over low heat for 5 minutes;

5. Then add the fish slices and cook over high heat for about 2 minutes, adding salt, white pepper, Sichuan peppercorns, and MSG to season and remove from heat.

Tips

The best sour vegetables for sour soup fish are those with preserved peppers and ginger.

The Authentic Sour Soup Fish Recipe from ChongqingSour soup fish is a local dish in Sichuan and Chongqing, and some say that it originated in Chongqing by the river.Ingredients Preparation

Sour vegetables,

Catfishpreserved peppers, ginger, garlic, wild Sichuan peppercorns,,green onions, eggs, white pepper, Sichuan peppercorns, salt,

lard, Sichuan peppercorns, chili peppers, cornstarch, oil.Method Steps1. After cleaning and cutting the fish into slices, chop the fish bones into segments and marinate with cornstarch, white pepper, and eggs for 20 minutes;

2. Chop the Sichuan sour vegetables into small pieces and chop green onions, ginger, and garlic for later use;

3. Heat oil in a wok and add a little lard, then add ginger and wild Sichuan peppercorns to stir-fry;

4. Then add the sour vegetables and, and stir-fry for a few minutes, then add water and a little white pepper;

5. Bring to a boil, then simmer for a few minutes, then add the fish, first put in the fish head and fish bones, then add the fish slices, cook the fish until it changes color and is cooked, then remove from heat;

6. Add chopped green onions and garlic, vinegar, sugar, and chicken broth to the soup, and pour into a bowl;

7. Heat oil in a wok and fry Sichuan peppercorns and chili peppers, then pour over the fish.

Tips

When cooking the fish, use low heat to prevent the fish from becoming tough.

Pickled cabbageCatfishChili peppers, ginger, garlic, wild Sichuan peppercorns,Doubanjiang (fermented bean paste)SauceGreen onions, eggs, black pepper, Sichuan peppercorns, saltLardSichuan peppercorns, chili peppers, cornstarch, oil

Instructions

1. After preparing the fish, fillet it and chop the bones into segments. Add cornstarch, salt, and Sichuan peppercorns, then mix with eggs and marinate for 20 minutes;

2. Chop the pickled cabbage into small pieces, and chop green onions, ginger, and garlic for later use;

Heat a wok over medium heat.

3. Heat oil in a wok, add a little lard, then add ginger and wild Sichuan peppercorns and stir-fry until fragrant;

4. Add the pickled cabbage and sauce, stir-fry for a few minutes, then add a little water and black pepper;

5. Bring to a boil, simmer for a few minutes, then add the fish. First, add the head and bones, then add the fish fillets. Cook until the fish is cooked through and opaque, then remove;6. Add more chopped green onions and minced garlic to the sauce;VinegarSugarChicken broth

Season to taste, and pour into a bowl;

7. Heat oil in a pan, deep-fry Sichuan peppercorns and chili peppers, then drizzle over the fish.

When cooking the fish, use low heat to prevent the fish from overcooking.