Tao often makes fish with sauerkraut at home, mainly by buying prepared sauerkraut in the supermarket, processing it after going back, and adding some seasoning ingredients according to his own taste, such as pepper, pepper, sesame, ginger and leek. According to legend, fishermen sell the big fish they catch for money, and often exchange the leftover small fish with farmers on the riverside to eat sauerkraut, and then cook soup in a pot with leftover fresh fish and sauerkraut. Unexpectedly, the soup was really delicious, so a small shop transplanted it, added cooking wine, starch, white pepper and a little salt, grabbed it evenly and marinated it for 15 minutes. At the same time, shred Sichuan cuisine and squeeze out the juice. It is also important to cut the wild pepper into sections and choose fish as the spare main ingredient. The first choice for making pickled fish is grass carp, which has tender meat and few thorns except the skeleton.

Especially in Sichuan, this is a very famous dish, because the fish with pickled vegetables is rich in sour taste and fragrance, which is very suitable for next meal. Fish is delicious and tender, and friends who like fish like it very much. We went to a hotel for dinner and wanted to order this dish. Because of its rich nutrition and delicious taste, it is suitable for all ages. Put the chopped arowana in a bowl, add salt and cooking wine, then pour in the egg white, add some wet starch and stir well, then set aside. Chop onion, slice ginger, slice garlic, chop onion. Prepare a pot and boil it with water. Fish with Chinese sauerkraut comes from Sichuan, and most restaurants in Sichuan are made of silver carp. If there is no silver carp, it can also be made of silver carp. But when pickled fish spread to other places, there were all kinds of fish, such as dragon carp, grass carp and snakehead. It depends on the place.

Stir-fry the peppers in the pot until the peppers change color, and then pour them on the fish fillets (this step is very important. Be sure to stir-fry the fish fillets until they are just cooked. I don't think all online tutorials have this step, which is absolutely exclusive to the whole network! ), the fish fillets made in this way are nutritious and appetizing, protecting the eyes and preventing cancer. Common recipe practices: Braised grass carp, fried grass carp, boiled grass carp soup and sweet and sour grass carp pot are cleaned and heated until fragrant. Stir fry until fragrant. The oil in the pot should drown the sauerkraut. Add two spoonfuls of lard when frying oil before frying sauerkraut. If there is no lard, check whether there are fat slices and fried oil in the refrigerator at home, and the oil residue is not needed. ) Add fried fish heads and bones to the soup.