The key to making pickled fish well:

1. It is best to use freshwater fish for making pickled fish. The texture of the meat will be better. When filling the fish, the knife must be fast. It’s best to sharpen the knife beforehand to get twice the result with half the effort

2. The sauerkraut (pickled green vegetables) for making pickled fish requires Sichuan pickled green vegetables, which are sold in many supermarkets. You have to buy those produced in Sichuan. Pickled vegetables such as pickled radish can also be added to green vegetables and pickled fish to give it a unique flavor.

3. Adding egg white when marinating fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly cloudy. Adding a little sugar will make the meat taste more tender. More delicious

4. The fish fillets are fragile, so be careful when putting the fish fillets into the soup. Use chopsticks to spread them lightly. Do not stir-fry them too hard. The fish fillets will be cooked until they change color. See It’s almost the same when it changes color, but the meat will become less delicious as it ages over time

5. The advantage of using a casserole to serve it is that after eating, there will often be some soup and sauerkraut left. You can cook some tofu and vegetables.

6. Finally, pouring hot oil on the pickled fish will make the dish more fragrant. If you don’t like too much oil, you can omit this step, but I tried it and it was really fragrant.