中国重庆泡椒鱼杂Pickled Chili Fish Offal of Chongqing, China

在上世纪90年代，中国重庆有一道泡椒鱼杂的菜十分受欢迎。泡椒鱼杂是选用鱼籽、鱼泡、鱼肠、鱼肚等原料，清洗干净，氽水。炒锅加入泡椒、泡姜、蒜头、青红小米辣、酱料等调料炒制，炒出香味，再放入鱼杂，加水烹煮。将白萝卜切块放在铁锅底部，把炒锅里烹煮的鱼杂与汤料一起倒在铁锅的白萝卜上，用慢火煨制。边煨制边可以食用，口感酸、辣、鲜、香，鱼籽口感厚实饱满。鱼肚、鱼肠口感脆嫩，胶质感强烈，泡椒味浓香，底部白萝卜吸收了泡椒与鱼杂味，也很鲜美，很不错。

In the 1990s, a dish known as Pickled Chili Fish Offal was highly popular in Chongqing, China. Pickled Chili Fish Offal is made using ingredients such as fish roe, fish swim bladders, fish intestines, and fish maws, which are thoroughly cleaned and blanched in boiling water. Pickled chilies, pickled ginger, garlic, green and red Xiaomi spicy peppers, and sauces are added to a wok and stir-fried. Once the aroma is released, the fish offal is added, followed by water for cooking. White radish is cut into chunks and placed at the bottom of an iron pot. The cooked fish offal and the broth from the wok are poured over the white radish in the iron pot and simmered over a slow fire. It can be eaten while simmering. The flavor profile is sour, spicy, fresh, and aromatic, with the fish roe offering a thick and plump texture. The fish maws and fish intestines are crisp and tender, featuring a strong gelatinous texture and an intense aroma of pickled chilies. The white radish at the bottom absorbs the flavors of the pickled chilies and fish offal, making it very savory and quite excellent.