Sauerkraut fish is a traditional dish originated from Sichuan Province in China (Sichuan cuisine), and its origin can be traced back to Sichuan Province in China in the 1930s.

Specifically, pickled fish consists of two main ingredients: grass carp (a common freshwater fish) and pickled cabbage. Traditionally, hot oil is poured over the fish fillets to add texture and aroma. The uniqueness of pickled fish is the seasoning effect of pickled cabbage, which provides a sour and salty taste to the entire dish, while also highlighting the deliciousness of the fish.

As for the birthplace of pickled fish, although there is no exact location, it is generally believed that it was discovered somewhere in Sichuan Province. The possible reason is that the Sichuan area has abundant resources for making pickled cabbage, and the locals are also very good at cooking fish. This combination of dishes quickly became popular locally and gradually spread across the country. Therefore, it can be said that pickled fish is a traditional Sichuan dish originating from Sichuan Province, China.

The recipe and steps of pickled fish are as follows:

Material preparation: 5 grams of starch, 8 ml of oil, appropriate amount of shredded ginger, appropriate amount of green onion, 500 grams of pickled cabbage, 3 grams of chicken powder, old 5 grams of smoked pepper, 1 gram of pepper, 8 grams of chili pepper, 5 grams of Sichuan peppercorns, 3 grams of salt, etc.

1. Prepare an egg white, add starch, salt and egg white to the fish fillet, mix well and marinate for about 30 minutes.

2. Heat oil in a pan, add 500g of shredded ginger, garlic, and pickled cabbage, and stir-fry over high heat for 8 to 10 minutes.

3. Boil water, add fried sauerkraut, 3g chicken powder, 5g dark soy sauce, 1g pepper, then add marinated fish fillets.

4. Cook over medium-low heat for 6 minutes.

5. Add appropriate amount of chili pepper, Sichuan peppercorns, green onions and hot oil.

6. Ready to eat.