Supplement:

The production of pickled fish has a certain process. The authentic pickled fish of Miao and Dong people is carp raised in rice fields. During the autumn harvest season, the rice fields are drained, and fresh carp raised for half a year are caught, which is about half a catty every year. Cut the fish from the back, remove the internal organs, add seasonings such as salt, cooking wine and fennel, air-dry until semi-dry, then mix glutinous rice soaked in salt water with Chili powder and pepper to make pickled grains, and fill the pickled grains with fish belly. Then spread a layer of pickled grain and a layer of fish in the pickling bucket or jar, overlapping each other. If it is cured in a wooden curing barrel, the mouth of the barrel needs to be wrapped and sealed with large pieces of wood leaves and water leaves after it is filled, and it can be eaten in a few months. In the past, most curing utensils were made of special Chinese fir barrels. The diameter is about 30cm and the height is about 60cm. Each household has 3 to 5 barrels, which is enough for one year's consumption. Fish preserved in wooden barrels can be preserved for a long time, up to 20 years, and it is not easy to deteriorate, rich in flavor, sweet and delicious. Nowadays, many people marinate in baked clay pots, which are characterized by fast fermentation and acidity, and can be eaten in advance, but the taste is not as good as that of wooden barrels. The fish with Chinese sauerkraut is the most famous in Dongtang Town, Luo Xiang City, congjiang county. After a year of pickling, pickled fish is ruddy in color, dry and wet properly, moderate in acidity, and its unique aroma is mouth-watering. The taste is sour, spicy, fragrant and sweet, which makes people feel refreshed and increases their appetite.