The sauce of pickled fish is. Fish with pickled vegetables, popular in the 1990s, is one of the representatives of Sichuan cuisine. With the escalation of people's dietary consumption and the popularity of Sichuan cuisine in China, pickled fish seasoning has also entered the table of ordinary people's homes. Food lovers who realize that Sichuan cuisine can also cook authentic fish with Chinese sauerkraut at home.

brief introduction

Fish with pickled vegetables, also known as fish with sour soup, is a classic dish in Chongqing, which is famous for its unique seasoning and cooking skills. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.

Fish with pickled vegetables is made from grass carp and pickles. It tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.

There are different opinions on the historical origin of pickled fish, so it is impossible to verify it. Inherited, the production method is different, but the taste is basically the same.