Ingredients for Suan Cai Fish: Crucian carp 4, White radish 1 small, Green onion as needed, Ginger 1 piece, Oil as needed, Salt as needed, Water as needed, Coriander as needed, Pickled cabbage as needed, Pickled chili as needed, Broad bean paste as needed, Sichuan peppercorns as needed.
Step 1: It’s better to fry the fish first for a tastier result. Step 2: Pickled cabbage and pickled chili are the key ingredients! Adjust the amount according to your preference. Step 3: Cut the pickled cabbage and chili into sections. Step 4: Prepare Sichuan peppercorns, broad bean paste, and ginger slices. Step 5: Cut the green onions into sections. Step 6: Cut the coriander into sections. Step 7: Officially start by heating oil and stir-frying the ingredients. Step 8: After stir-frying for a minute or two, add half a spoonful of water and start simmering. Step 9: After the water boils for a minute or two, add the fish to cook together. Step 10: After cooking the fish for a few minutes, you can pour in the shredded radish. It may seem like there’s not enough water, but the radish will release water during cooking, so don’t worry. Step 11: Finally, when the radish is cooked, add salt, monosodium glutamate, green onions, and coriander, mix well, and then it’s ready to serve! Step 12: I personally think it’s incredibly delicious, hahaha. Cooking Tips for Suan Cai Fish: There are tricks to making delicious dishes, and I have little tricks for each of my dishes. You can search for ‘Sichuan Cuisine’ to directly view my recipes!
