Suan Cai Yu (Hot & Sour Pickled Mustard Greens Fish Stew)

Instructions

1. 1Rinse suan cai under cold water 3 times to remove excess salt; squeeze dry and roughly chop. Set aside.

   去盐控水

   🔍 Look for Low heat 2 分钟 · 2 minutes

   Visual: 酸菜呈浅橄榄绿，攥紧后无卤水滴落。Suan cai turns pale olive-green, no brine dripping when squeezed.

   You know it's right when: 表面无可见盐粒结晶。No visible salt crystals remain on surface.

2. 2Heat 2 tbsp neutral oil in a heavy-bottomed pot over medium heat. Add dried chilies and Sichuan peppercorns; toast 45 seconds until fragrant and slightly darkened.

   焙香料

   🔍 Look for Medium heat 45 秒 · 45 seconds

   Visual: 辣椒微微鼓起，油面浮现金色细点。Chilies puff slightly; oil shimmers with tiny golden flecks.

   You know it's right when: 厨房弥漫温暖麻香。Aromatic, warm numbing scent fills the kitchen.

3. 3Add ginger and stir 1 minute until edges turn translucent. Stir in suan cai; cook 3 minutes until aroma deepens and liquid reduces slightly.

   激香姜与酸菜

   🔍 Look for Medium heat 4 分钟 · 4 minutes

   Visual: 姜丝变软，酸菜颜色微深，腾起微酸热气。Ginger softens; suan cai darkens slightly and releases tangy steam.

   You know it's right when: 酸香发酵味明显增强，不刺鼻不呛喉。Tangy, fermented fragrance intensifies — not sharp or sour-smelling.

4. 4Pour in 1.5 L hot water (or fish stock if available). Bring to gentle boil, then reduce heat to low. Simmer uncovered 15 minutes.

   熬出醇厚汤底

   🔍 Look for Low heat 15 分钟 · 15 minutes

   Visual: 汤面轻漾涟漪，边缘聚薄层白沫。Surface ripples softly; thin white foam gathers at edges.

   You know it's right when: 酸香清正，无生酵异味。Clear, clean sour aroma — no raw fermentation smell remains.

5. 5Season with 1 tsp salt and 1 tsp white pepper. Gently slide fish slices into simmering broth one by one. Poach 4–5 minutes until opaque and just firm — do not stir vigorously.

   轻柔浸煮鱼片

   🔍 Look for Low heat 4–5 分钟 · 4–5 minutes

   Visual: 鱼片全白微粉，边缘微卷，中心略显柔润。Fish turns fully opaque white with faint pink center; edges curl slightly.

   You know it's right when: 按压微弹不硬，绝不可发柴。Firm but yielding to gentle pressure — never rubbery.