Main Ingredients:
Black Fish: 1.
Additional Ingredients:
Green Onion: as needed; Ginger: as needed; Garlic: as needed; Dried Chili: as needed; Sichuan Peppercorn: as needed; Cornstarch: a little; Cooking Wine: a little; White Pepper: a little; Salad Oil: as needed; Salt: a little; Chicken Bouillon: a little; Cilantro: a little; Suan Cai Yu Seasoning Pack: 1 pack.
Taste: Spicy; Cooking Method: Stew; Time: Half an hour; Difficulty: Easy.
Steps to Cook Suan Cai Yu
Rinse the fish slices with water, add cooking wine, white pepper, a little salt, chicken bouillon, cornstarch, mix well, add two tablespoons of salad oil, marinate for fifteen minutes.
Clean the fish bones and skin thoroughly and set aside.
Prepare ginger slices, garlic cloves, chopped dried chili, Sichuan peppercorn, and green onion.
Heat oil in a wok until it is 70% hot.
Add ginger slices, garlic cloves, dried chili, Sichuan peppercorn, and green onion, stir-fry until fragrant.
Add fish bones and skin, stir-fry repeatedly until the fish soup turns white.
Add enough warm water, bring to a boil over high heat until the fish soup turns white.
Add the suan cai from the seasoning pack, bring to a boil over high heat, then simmer on low heat for five minutes.
Use a slotted spoon to remove the suan cai, fish bones, and fish skin and place them on a plate.
Pour the marinated fish slices into the soup, bring to a boil over high heat, then simmer on low heat for 2-3 minutes, do not cook for too long.
Remove the fish slices, place them on a plate, and pour the fish soup over them.
Sprinkle with chopped green onions, Sichuan peppercorn, and dried chili.
Heat oil in a wok until it starts to smoke, then pour it over the dish.
Sprinkle with cilantro and it’s ready to serve.
