You can make pickled fish by preparing pepper, shallots, pepper, sugar, pickled peppers, starch, cooking wine, millet pepper, ginger, onion, salt, salad oil, eggs, sauerkraut and grass carp. Cut grass carp into fillets, wash them, squeeze them dry, then add proper amount of egg white, pepper, cooking wine, sugar and marinade into the fillets, and grab the salt by hand. Wash sauerkraut and cut into pieces, cut onion and ginger into pieces, slice green pepper and millet pepper, add a little salad oil to the wok, put cold oil in the hot wok, and stir-fry fish heads and bones evenly over the fire. When the fish head and bones are all white, you can add some onion ginger, pickled pepper and pickled cabbage, stir-fry over high fire to give a fragrance, add appropriate amount of boiling water, skim off the floating foam, and cook the soup over high fire for 5-6 minutes. Add 2/3 sauerkraut to boil, add some cooking wine and salt to taste after the sauerkraut is strong, take out sauerkraut, spread it on the bottom of the container, add fish fillets, keep the soup boiling, then spread it quickly in the pot, add fish fillets, do not stir left and right, push it to the right along the edge of the pot, and turn off the fire after the fish fillets change color. Pour the fish fillet soup into a container filled with sauerkraut, sprinkle with Chili slices, and then turn off the heat.

To cook white meat with sauerkraut, you need to prepare white sugar, cooking wine, dried Chili, star anise, garlic, ginger, onion, salt, peanut oil, sauerkraut and pork belly. After the raw materials are prepared, clean the pork belly, wash the sauerkraut with ice water, take out and squeeze out the water, shred the vegetable stems, cut the dried peppers into sections, peel the garlic and cut into long sections, put the pork belly into the pot and add a proper amount. Boil the wine with salt for half an hour, add the right amount of oil to the pot, and fry the sauerkraut in the pot. Stir-fry and remove for later use. Pork belly can be cooked until it is gently inserted with chopsticks. Pork slices can be cooled and cut into large pieces. Pork belly, sauerkraut and broth are poured into the pot and stewed for about 20 minutes.