You can make pickled fish by preparing peppers, shallots, peppers, sugar, pickled peppers, starch, cooking wine, millet peppers, ginger, onions, salt, salad oil, eggs, sauerkraut and grass carp. Cut grass carp into fillets, clean them, squeeze out the water, then add proper amount of egg white, pepper, cooking wine, sugar and marinade to the fillets, and grab the salt evenly by hand. Wash sauerkraut and cut into pieces, cut onion and ginger into pieces, slice green pepper and millet pepper, add some salad oil to the wok, cool the oil in the wok, and stir-fry the fish head and bones evenly over high heat. When the fish head and bones turn 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 over high fire for 5-6 minutes. Add 2/3 sauerkraut to boil, add some cooking wine and salt to taste after the strong sauerkraut flavor comes out, take out sauerkraut, spread it on the bottom of the container, add fish fillets, keep the soup boiling, then spread it in the pot quickly, add fish fillets, don't stir everywhere, push it to the right along the side of the pot, and the soup will boil slowly, then turn off the heat when 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.

Cooking white meat with sauerkraut requires preparing white sugar, cooking wine, dried Chili, star anise, garlic, ginger, onion, salt, peanut oil, sauerkraut and pork belly. After the raw materials are prepared, the pork belly is cleaned, the pickled cabbage is washed in ice water, the water is drained, the vegetable stems are shredded, the dried peppers are cut into sections, the garlic is peeled and cut into long sections, the pork belly is put into a pot, and an appropriate amount is added. 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 stewed in a pot and can be eaten in about 20 minutes.