Fish with Chinese sauerkraut originated from wooden boats in Jiangjin Village, Chongqing. First of all, prepare raw materials such as carp, sauerkraut, pepper, dried pepper, garlic, ginger slices, white pepper, egg white, cooking wine, cassava starch, soy sauce and so on. Then, after washing the fish, slice it and cut it into fillets. Add salt, egg white, black pepper, cooking wine, soy sauce, tapioca starch, and then add vegetable oil, and keep the balance for 20min minutes. Cut sauerkraut, chop onion and garlic, and cut dried pepper.

Put vegetable oil in a pot, fry sauerkraut in oil, add ginger, onion and garlic, stir-fry, add cold water, boil and add fish bones, and cook for 3-5min. Then pick up sauerkraut and fish bones and put them into a basin, add salt, monosodium glutamate and white pepper to taste, then poke the slices with slow fire, put them into fish fillets, cook for 30 seconds, pick them up and pour them into the basin. Finally, add vegetable oil to the pot, stir-fry dried peppers and prickly ash, then pour the oil on the fish, add shallots and shallots, and a pot of delicious pickled fish is ready.

Scaled carp, disembowelled viscera, cleaned up, took out two fish with a knife, chopped peppers and cut fish heads, cut fish bones into pieces, washed and cut pickles, washed Pleurotus eryngii and mung bean sprouts, cut onions, sliced ginger, sliced dried peppers, chopped garlic into minced garlic, blanched Pleurotus eryngii and mung bean sprouts, and drained for later use.

Add a small amount of water starch and stir until the fillets are evenly coated with egg paste. Chop the fish with fish bones into a 3 cm grid, put it in a pot and marinate it with salt, cooking wine and onion ginger. Set the wok on fire, put a small amount of oil in the wok, fry it in fish pieces until both sides are slightly Huang Shi, take it out for later use, leave the bottom oil in the wok, add pepper and ginger slices into the wok, and pour in sauerkraut to stir-fry the fragrance.

Bring the fire to a boil, skim off the foam, add cooking wine to remove the fishy smell, add salt, and season with seasoning essence. Put the fish pieces and sauerkraut into the vessel, leave the sauce in the pot, put the marinated fish pieces into the soup one by one, and pull them apart with chopsticks. When the fish pieces fade, add white pepper to taste and serve. Put minced garlic, bell pepper and onion on the fish block, and when heated to seven layers, pour minced garlic and onion on the oil.