Spicy Pickled Mustard Greens Fish

Editor: Chinese Food Network Mobile site

Ingredients

　　Potatoes300g

Oil as needed

Salt as needed

　　CornStarchAs needed

　　BlackSesame SeedsAs needed

Scallions as needed

Granulated sugar as needed

Chicken powder as needed

Stir-fried Potatoes in Hot Oil

　　Chinese Carp250g

150g Pickled Mustard Greens

Oil as needed

Salt as needed

Scallions as needed

　　GingerAs needed

　　Sichuan PeppercornsAs needed

　　ChiliesAs needed

Pepper Powder

Cooking Wine as needed

　　Carp in Pickled Mustard GreensSteps

1. Half a fish cleaned, set aside for preparation

2. Separate the fish meat and bones, slice the meat into pieces

3. Prepare marinating ingredients by mixing cooking winePepper PowderStarch evenly

4. Place the fish slices in the marinade, ensuring even distribution

5. Marinate the fish bones as well for a while

6. Heat oil in a wok

7. Add pickled mustard greens and chilies, stir-fry

8. Add ginger slices and stir-fry for 5 minutes

9. Add waterBurnOn

10. Place the fish bones into the pot, bring to a boil, add salt

11. Carefully place the fish slices, bring to a boil again

12. Cook until boiling, add pepper powder as needed before serving

13. Serve in a bowl

Tips

You can serve the dish once the water boils after adding the fish slices

1. Wash and cut potatoes into thin strips for preparation

　　Pig EarOne piece

Sesame Oil as needed

Red Chili Powder 10g

White Sesame Seeds 3g

　　Walnuts4g

　　Star AniseHalf a piece

Cantonese Bay Leaf One piece

Sichuan Peppercorn Powder 1g

Granulated Sugar 2g

　　Red PepperOne piece

Scallion one piece

Salt as needed

　　Chicken Essence as neededPickled Pig Ear with Red Oil

1. Add an appropriate amount of water to a pot, cook the pig ear until done

2. Remove from heat, cut into thin slices

3. Slice red pepper and scallion thinly

4. Prepare some walnuts (about 10 pieces)

5. Crush the walnuts into small pieces6. Dry a bowl with a towel, add chili powder, Sichuan peppercorn powder, white sesame seeds, and crushed walnuts7. Heat oil in a wok until hot, add star anise and cantonese bay leaf for 1 minute

8. Remove the spices and discard.

9. Pour the hot oil over the spice mix to make red oil.

10. Place the sliced pig ear in a bowl, add the prepared red oil.

11. Add salt and chicken essence as needed.

12. Add garlic and sugar

13. Finally, add red pepper and scallion slices.

14. Mix well before serving; adjust seasoning if necessary.

Tips

This recipe is also suitable for mixing with chicken or white meat.

For summer, refrigerating briefly enhances the flavor even more.

Nuts

Peaches

Fifteen pieces

　　MildSugarA small spoonful

Crunchy Walnuts in Sugar-Coat1. Soak the walnut kernels in water until the water turns yellow, changing it a few times (to remove bitterness). Use warm water if faster.2. Spread on a plate without overlapping to ensure even heat.

3. Sprinkle with sugar or salt as desired; can also be served plain, which is delicious too.

4. Microwave on high for 2-2.5 minutes (adjust based on size).

5. Remove and let cool briefly before eating.

6. Again microwave for another 1.5 minutes, then cool down.7. Enjoy immediately or store in the fridge to enhance flavor.Tips

Soaking longer with more water changes reduce bitterness better; overnight soaking is ideal.

Add sugar, salt, or leave plain based on personal preference; adding cream might be tasty too (untested).

Microwaving in two stages for crispness prevents burning when done all at once.

Cut the potato strips after removing excess starch

Boil until 70% cooked

Drain and remove water

Add cornstarch

Mix well