Author: Gao Doudou School: Senior Four Education Time: 20 13-03- 19

I am a very picky girl. I don't like eating anything, but I have a soft spot for pickled fish.

The practice of pickled fish is not difficult, and most families will do it. Whenever my mother does it, I gather around her and watch her do it. First of all, my mother first handles the fish and cuts it into fillets, fish heads and fish bones for later use. Heat the wok, add 3 tablespoons of oil, then add sauerkraut and pepper. Then add a proper amount of clear soup (the amount of water should not exceed all) to boil, and put the fish head and bones into boiling for 10 minute to cook the umami flavor. Finally, take out the fish and you're done.

We got together and looked at the fish with Chinese sauerkraut. Fish with pickled vegetables gives people a spicy feeling, a comfortable feeling: pieces of fish fillets are as white as jade, floating half hidden and half hidden on the water. Sauerkraut floating on the water like a lotus leaf looks very appetizing. There are also some fiery red dried peppers, like graceful lotus flowers, shyly hidden under the "lotus leaf", and everything seems just right. Look at the spicy oil floating on the noodle soup. It is as red as the sunset on the pool water, and people can't wait to taste it.

After reading it, I also went up to smell the fish with Chinese sauerkraut. Wow, it's not only beautiful, but also smells strong! Fish smells fresh and fragrant, and soup smells strong and spicy. This makes me feel better about pickled fish, and I have a strong feeling of wanting to taste pickled fish.

Fish with Chinese sauerkraut can be eaten when it is warm. I couldn't wait to grab chopsticks, put some fish slices and sauerkraut in my mouth, and stuffed them into my mouth one by one. "Wow!" I cried, so fresh and refreshing fish fillets, numb peppers and sauerkraut really left me with endless aftertaste. This smell, this smell, hmm! Very good! Great! The more you eat, the more you want to eat, and even the spicy ones are forgotten. I only use spicy sauce for fish fillets until I can't eat any more.

After eating, the appearance and taste of pickled fish have always remained in my mind and deep heart. There is really an unspeakable love. I have such a delicious taste of pickled fish in my mouth that I have been tasting it.

This is my favorite fish with Chinese sauerkraut. It won my taste buds on He Shuang with its gorgeous color, unique shape, delicious smell and spicy taste. I like it very much!