Do not miss the practice of Sichuan pickled fish for friends who like to eat. Ingredients: 500 grams of live grass carp (because grass fish bones are less, it will be more suitable for making pickled fish), 60 grams of Sichuan sauerkraut (it should be sold in the supermarket, if not, you can use other sauerkraut); Ingredients: edible oil, salt, monosodium glutamate, ginger, garlic and cooking wine, 30g each, eggs 1 egg, and half a tablespoon of corn flour. Making method of Sichuan pickled fish: 1. Slaughtering live grass carp, cleaning, cutting into thin slices along the grain, and putting on a plate for later use; 2. Put two bowls of water (about 750g) into the pot and boil the fish head, fish tail and fish bones; Skim off the floating foam, continue to cook on low heat, and when the fish soup is slightly white, put the soup into a bowl (head and tail bones are not needed); 3. Wash sauerkraut with clear water, squeeze out water, shred, wash ginger and garlic and dice; 4. Marinate the spare fish fillets with a little refined salt and refined wine, mix egg white and corn flour into egg white slurry, and put it into a fish fillet bowl and mix well; 5. Heat the cooking oil in the pot, pour in one third of the ginger and garlic until the ginger and garlic are golden yellow, then stir-fry the sauerkraut in the pot, cook the fish soup until the fragrance is overflowing, then add a proper amount of cooking wine, add a proper amount of refined salt and monosodium glutamate (because the fish fillets have been salted, so put less refined salt), then cook the soup with medium fire, and then take out the sauerkraut. Boil the soup, put the fish fillets into the pot, spread them out gently with chopsticks, boil them, add monosodium glutamate, and mix well in a sauerkraut bowl. The characteristics of Sichuan pickled fish are: fresh and tender fish, mellow pickled cabbage and delicious and unique soup; Experience: The thicker the fish soup, the better, but don't cook the fillets for too long. It is best to buy authentic Sichuan sauerkraut. Just wash it a little when you use it, and keep the original flavor. If you like spicy food, you can put some Sichuan pickled peppers or bean paste in the soup, which will taste better. Key technology of Sichuan pickled fish: 1. You can only make soup with fresh grass carp, or you can cook the whole fish, remove gills and internal organs, remove nails, wash them, plane them on both sides, cut them diagonally into two parts, and align them when entering the soup bowl. Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor. The origin of pickled fish: there are many sayings. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the edge of Chengdu-Chongqing Highway, and the Nanqiang River crosses the street. There are many fresh fish, and there are many experts in cooking fish, which has the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a marketing trick. Unique flavor, reputation, all parts of the province have followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous.