Who has eaten A Qiang fish with Chinese sauerkraut in Guangzhou? I like to eat and cook by myself, but I don't have that taste. Please give me some advice on the specific practices of A Qiang pickled fish. /v _ show/id _ xmtywntcwodg 1Ng = =。 html？ from = s 1.8- 1- 1.2

Here is a video and a supplement: 1. The video says 500g fish and 200g pickled cabbage, so I suggest changing it to 250g, and it's best to remove the part of the leaves that only leaves the stem, which means that almost 200g is the stem. 2. Video starch. I suggest adding half an egg white for sizing. This is very delicious. I have done at least forty experiments. . .