The most classic pickled fish of Guizhou people was invented by Dong people in Rongjiang County, Guizhou Province, and Dong people's pickled fish is the best. I have to admit that it is the pride of Rongjiang people. These characteristics are found in southeastern Guizhou, but even Liping and Congjiang people will find salted fish and bacon in Rongjiang, and cows are flat and curly. Let's talk about how to make fish with Chinese sauerkraut in Guizhou. The following is the most authentic method of Dong Jia. The materials to be prepared are rice, flowers, fish, wooden barrels, pepper powder, pepper noodles, glutinous rice, sweet wine, salt and so on. First break the fish, gut it, break all the fish, and then sprinkle salt (if you like sour spots, sprinkle less salt). Marinate for one night, and the water of fish (meat) will come out (water will be glutinous rice). The next day, stir the steamed fresh glutinous rice with pepper noodles, pepper powder and sweet wine until it is evenly stirred. . . . .