Sauerkraut fish originated from Chongqing.

There is no doubt that pickled fish is a Chongqing dish, but there are two legends about its creation. The first legend is that pickled fish arose from the Jiangjin fishing boats in the Jiangjin area of Chongqing, where the fishermen sold the big fish and exchanged the small fish with the farmers for pickled vegetables, and put the pickled vegetables and fish together to cook. The flavor of this dish was exceptionally delicious, and some stores introduced the dish to spread.

The second legend is that the pickled fish arose from the Zhouyu Food Shop in Jiangjin County, Chongqing Municipality, which sold very popular pickled fish in the mid-1980s, so business was so good that it took in a lot of apprentices, who left the store to set up their own stores all over the country after they finished learning the art, allowing the pickled fish to spread throughout the country as well.

Sauerkraut fish notes introduced

1, must be fresh fish, can do soup dishes, can also be the whole fish into the food, remove gills and viscera, pick armor clean, both ends of the graver, cut diagonally into two sections, into the soup bowl when aligned.

2, the whole fish do not fry hard, in addition to fishy oil can be. Martial arts fire simmering fish, only to dry out white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup taste are poor.

3, frying sauerkraut oil should be large, fish in the pot time can not be too long, starch and egg white do not use too much, more soup will be dirty, affecting the beautiful.

4, some people do pickled fish, pepper put too much, there is a noisy feeling, pepper should not be more than one party, especially pepper briefly on fire, some people's physique is not very suitable.

5, the production of pickled fish, very focused on the fire, but the mastery of the fire can be meaning and can not be said, only need to repeat the internship will be able to understand.