Li Fuqing pickled fish is a traditional Chinese food created by Li Fuqing from Fenyi County, Xinyu City, Jiangxi Province, China. The taste of this pickled fish is very unique, so it is famous all over China.

The following is the ingredient list and preparation steps for Li Fuqing's pickled fish:

Ingredients list:

* Fish (freshwater fish is best)

* Salt

* Sugar

* Cooking wine

* Dark soy sauce

* Light soy sauce

* Ginger

* Garlic

* Chili

Preparation steps:

1. Wash the fish and dry the surface water with paper towels .

2. Make a few cuts on the fish to enhance the flavor.

3. Mix salt and sugar together, apply to fish and leave for one hour.

4. Pour cooking wine into the pot, add dark soy sauce and light soy sauce, and bring to a boil.

5. Chop the ginger, garlic and chili into fine pieces.

6. Put the marinated fish into the pot and cook over low heat for 10-15 minutes until the fish meat becomes firm and the fish skin becomes crispy.

7. Remove the fish from the pot and place it on a plate to cool.

8. Pour the sauce in the pot into another pot, add minced ginger, minced garlic and minced chili pepper, and bring to a boil.

9. Add the cooled fish to the sauce and let the fish soak in the sauce, preferably overnight.

10. The next day, take out the fish, cut into thin slices, and serve on a plate.

This is how to make Li Fuqing pickled fish. It tastes sour, sweet and rich in texture. It is a very good appetizer.