How to make authentic Chongqing fish with Chinese sauerkraut? Sauerkraut is the most important material for pickled fish. You need old sauerkraut, old altar sauerkraut and Sichuan pickled pepper to make pickled fish, which is the authentic Chongqing pickled fish.

Materials for preparing pickled fish: You can choose Hualien or grass carp. (I choose grass carp) 2 to 3 Jin is enough. Prepare a bag of pickled vegetables, then take out some pickled ginger and radish from the jar, and then prepare some peppers, dried peppers, onions, ginger and garlic. Of course, you should also prepare some white sesame seeds.

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2. A little Jiang Mo, a little minced garlic, pickled cabbage, cut with a knife, pickled mountain pepper, soaked mountain pepper, coriander, onion, dried pepper, pepper, ginger and garlic.

3. Add a little cooking oil to the wok, stir-fry Jiang Mo and minced garlic, add sauerkraut, add pickled mountain pepper and onion, stir-fry fish head, fish tail and fish bone for a few times, add fresh soup or water, seasoning, salt, chicken essence, white vinegar and a little soy sauce, add the soup soaked in wild mountain pepper and cook for a few seconds, skim off the floating foam and use a colander. Let the fillets be heated evenly and cooked quickly for about half a minute. Pick up the fish fillets and put them on a plate with fish heads and tails. According to the size of the plate, pour in the freshly cooked fish soup with Chinese sauerkraut.

4. The last step, (frying oil can stimulate the comprehensive fragrance of pickled fish), brush the pan on fire, add a little red oil, add pepper, ginger slices, garlic slices and dried peppers to stir-fry until fragrant, while the oil is warm, sprinkle coriander and white sesame seeds on the surface of pickled fish, so that a plate is sour and refreshing, appetizing, sour and fragrant.