Sichuan Suan Cai Yu is a signature spicy and sour fish stew from Sichuan cuisine. The dish, Sichuan Suan Cai Yu, combines tender fish slices with tangy pickled mustard greens in a mouth-tingling, aromatic broth. Rich, warming, and deeply flavorful, Sichuan Suan Cai Yu is a must-try for anyone exploring authentic Sichuan tastes. Experience the bold essence of Sichuan with every bowl of Sichuan Suan Cai Yu. Maoge spices for pickled fish is numbing and spicy, try to cook like below.
INGREDIENTS:
- 1.5 kg Fish Slices (preferably with head and bones)
- 100 g Cooking Oil
- 1.5 L Water (approx. 2.5 standard water bottles)
- Maoge Suan Cai Yu sauce:
- 1 bag Pickled Vegetable Packet
- 1 bag Sauce Packet
- 1 bag Marinade Packet (salt & corn starch)
1.Prepare about 1.5kg fish slices
2.Pour the salt and cornstarch packet into fish slices.
3.Mix well.
4.Marinate for 5- 8 minutes.
5.Pour about 100g of cooking oil into the pan and heat it up.
6.Pour in the pickled vegetable packet and stir-fry until a pleasant smell come out.
7.Add about 1.5L of water.
8.Add the sauce packet.
9.Simmer for 3 to 5 minutes after boiling until the pickled vegetables release their flavor.
10.Adjust to medium heat, add the fish head and bones, and boil 3 minutes.
11.Add the fish slices and cook until done.
12.Spicy, numbing, fresh, and yummy. A learner also can cook well.
The Video of How to Cook Numbing Pickled Fish by Maoge spices for pickled fish?