酸菜鱼的做法英文版？

Sure! Here’s a recipe for “酸菜鱼” (Suan Cai Yu) in English:

Ingredients:

– 500g fish fillets (preferably carp or catfish)

– 100g pickled mustard greens (Suan Cai)

– 50g ginger, sliced

– 3 cloves garlic, minced

– 2 tablespoons vegetable oil

– 1 tablespoon Sichuan peppercorns

– 2 tablespoons doubanjiang (broad bean paste)

– 2 tablespoons chili bean paste

– 2 tablespoons fermented black beans

– 1 tablespoon soy sauce

– 1 tablespoon Shaoxing wine

– 1 teaspoon sugar

– 1 liter chicken or vegetable broth

– 2 cups water

– 1 tablespoon cornstarch, dissolved in 2 tablespoons water

– Fresh cilantro, chopped (for garnish)

Instructions:

1. Cut the fish fillets into bite-sized pieces and set aside. Rinse the pickled mustard greens under cold water to remove excess salt, then chop them into small pieces.

2. In a large pot or wok, heat the vegetable oil over medium heat. Add the ginger slices, minced garlic, Sichuan peppercorns, doubanjiang, chili bean paste, and fermented black beans. Stir-fry for about 2 minutes until fragrant.

3. Add the pickled mustard greens to the pot and stir-fry for another 2 minutes.

4. Pour in the chicken or vegetable broth and water. Bring the mixture to a boil. Add the soy sauce, Shaoxing wine, and sugar. Stir well to combine.

5. Gently slide the fish fillets into the pot and simmer for about 5-7 minutes, or until the fish is cooked through.

6. In a separate small bowl, mix the cornstarch with water to make a slurry. Slowly pour the slurry into the pot, stirring continuously, until the broth thickens slightly.

7. Remove from heat and garnish with fresh cilantro.

8. Serve the 酸菜鱼 hot with steamed rice.

Enjoy your 酸菜鱼!