Practice one raw materials 600 grams of black fish, pickled cabbage 100 grams of pickled red pepper 25 grams of pickled ginger, scallions 15 grams each, 3 grams of peppercorns, garlic 5 grams of salt 4 grams of wine 10 grams of broth 500 grams of cooked vegetable oil 500 grams.　Production process will be cut into 3 fish on both sides, sop up the water, cut into thin slices of pickled cabbage, pickled red pepper minced, pickled ginger cut into grains; frying pan on medium heat, under the cooked vegetable oil burned to 60% hot, into the fish frying was yellow when fish fishing; pot to stay in the oil, into the pickled red pepper, ginger, scallion, and then mixed into the broth, will be put into the soup fish. When the soup boils, move to a low heat, add pickled pickles, boil for about 10 minutes, and serve on a plate. Add vinegar to the pot.　Features Szechuan home cooking. Fresh grass carp is the main ingredient, and Sichuan pickles are used to cook it. Although this dish is a Sichuan folk dish, it is widely spread. The meat is tender. Practice two main ingredients: carp pickled fish carp 1 (1000 grams), 250 grams of aged pickled green pickles. Accessories egg white 1, 40 grams of mixed oil, 1250 grams of soup, 4 grams of salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili pepper, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.　Production process: 1. Carp scales, gills, disemboweled, gutted and washed, with a knife to take down two fans of fish, the head of the fish split, money bone into blocks. Pickled green sauerkraut washed and cut into sections.　2. frying pan on the fire, put a little oil hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickle stir-fry flavor, add soup to boil, under the fish head, fish bones, simmer over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Then add salt, Hu Xiangtong noodles standby.　3. will be the fish oblique knife slice into people 0.3 cm even knife fish slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.　4. will be simmering in the pot of soup flavor, the slices of fish into the pot shaking loose. Heat the oil in another pot, stir fry the chili pepper and pour it into the soup pot and cook for 1 to 2 minutes. When the fish slices broken raw to cooked, add monosodium glutamate, pour into the soup pot is complete.　Sauerkraut fish is a famous Sichuan specialty, it is tender and refreshing, appetizer and spleen, sober and refreshing, and the soup is beautiful and palatable. I hope you savor this unique dish. Practice three main ingredients and auxiliary ingredients fresh fish 1 tail 1250 grams, pickled vegetables 200 grams, 15 grams of ginger, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of pickled red pepper, 1500 grams of fresh broth, 5 grams of Szechuan salt, mixed oil. 50 grams of pepper 3 grams of wine 15 grams of cooking wine, 1 gram of peppercorns.　Cooking method 1. fresh fish by dissecting and killing, remove scales, fins, gills and internal organs cleaned, with a knife blade under the two fans of fish, the other fish head split, fish bone chopped into 1.5 cm size of the block; pickle slightly washed, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; pickled red chili pepper crushed into a fine powder.　2. pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger, pepper grains burst out of the flavor, and then under the pickled cabbage stir-fried, mixed with fresh soup boiling, under the head of fish, fish bone block simmering with fierce fire, beat all the foam, cooking wine, under the Szechuan salt, pepper seasoning, and continue to simmer.　3. fish slice into 3 mm thick with skin fish slices, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate code taste, and then break the shell of the egg, pour the egg white, mix well so that the fish slices wrapped in a layer of egg white, and then gradually shake the slices of fish into the simmering pot of fish soup.　4. another pot on the fire, the oil burned to fifty percent hot, the next bubble chili pepper end stir-fried flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices off the raw, under the MSG to enhance the flavor and freshness, from the pot into the bowl of soup that is. Practice 4 1. must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and internal organs, pick armor clean, both sides graver, cut diagonally into two sections, into the soup bowl alignment.　2. Do not fry the whole fish hard, in addition to the fishy oil can be. The fish is simmered over a high flame to produce a white milky soup. Soak the greens after the next, cook for a long time, the soup color black and dark, soup taste are poor.　3. Ingredients: a mackerel, Szechuan Li Kee pickled fish seasoning packet, pepper twenty, dry chili pepper fifteen, wild pepper fifteen, garlic cloves ten, ginger a piece of green onion five, wine, bone broth two pounds, a little salt, half of the egg whites, a little cornstarch, salad oil, three two, a teaspoon of chemical lard.　Steps: 1. Clean the fish, remove the head and tail, and then cut the fish in half, and then, with a knife diagonally sliced the fish into half-centimeter-thick slices.　2. Ginger broken, and fish slices together into the porcelain pot pour cooking wine, egg white, green onions, starch with their hands, code flavor. Garlic cut into garlic rice to be used, dried chili peppers to cut into segments.　3. put the frying pan on the stove on fire, the salad oil into the pot to 50 percent hot, put the garlic rice, sauerkraut over the oil, to be sauerkraut, garlic rice stir-fried, into the cold bone broth, a teaspoon of cooking wine, wild peppercorns, peppercorns, dried chili peppers, to the code of taste of the fish slices sprinkled with a little salt to scratch well, and then poured into the pot to cook until the soup color is yellowish-green, you can put the chicken broth, the lard, pepper, loaded into a soup bowl that is finished. Directions 5 Ingredients: Grass carp brisket (840g), pickled fish seasoning packet (1 bag), pickles (500g), pepper (2 tablespoons), ginger (5 slices), green onion (1) Marinade: egg white (1), salt (1/3 tablespoon), cooking wine (2 tablespoons) Seasoning: oil (3 tablespoons), sugar (1/3 tablespoon) Cooking Technique 1. Wash the grass carp and pick out the bones and slice diagonally with the grain, slice green onion into pieces and ginger into thin slices. Cut green onion into segments and ginger into thin julienne strips.　2: Place the carp fillets in a large bowl, add 1 egg white, 1/3 tablespoon salt, 2 tablespoons cooking wine, ginger and green onion, mix well and marinate for 15 minutes.　3. Rinse sauerkraut and cut diagonally into strips.　4: Heat 3 tablespoons of the oil in a wok over low heat. Stir-fry the ginger and peppercorns over high heat for 45 seconds, until fragrant.　5. Pour in sauerkraut seasoning packet, fill 5 bowls of water and stir with ingredients, cover and bring to a boil over high heat, reduce heat and simmer for 15 minutes.　6. Add 1/3 tablespoon sugar to taste, pour in the marinated grass carp fillets and mix well, boil over high heat until the fish is cooked, then remove from the pot. Practice six main ingredients: net fish 500g new prosperous Sichuan pickles a bag (like to eat can add more) Sichuan pickled ginger 2 small pieces of minced garlic 10G pickled chili 10g minced pickled wild pepper 10g minced Auxiliary Ingredients: salt, chicken broth, sugar, cooking wine, cornstarch, white pepper, egg white 1, dry chili pepper 7-8, cooking oil 1. net fish with kitchen paper to wipe out the water, diagonal slice into a 5MM thick slices, put into a large bowl, pour the wine and a little salt, and then put into a large bowl. Pour in cooking wine and a little salt, gently stir in one direction, the surface of the fish meat sticky on it (the amount of salt should not be too much, mixed with good fish, you taste, there is a salty flavor on it, but can not not add salt), a little pickle.　2. Sichuan pickles slightly rinsed with water, squeeze out the water, cut into slightly thick silk, standby. 3. marinated fish, add dry starch, mix well, add an egg white, mix well, do not have a block of egg white.　4. frying pan hot oil, a chopstick inserted into the frying pan, see the head of the chopsticks have a lot of small bubbles, the oil temperature at this time can be placed into the fish fillets, slowly, a piece of a slice into the battered fish slices, one time, do not be more than one time, see the fish slices slowly color, slowly push the fish slices through a strainer, the fish meat turned white on the fish out. Make sure to fry on low heat, according to my method, it is very safe and will not splash oil, don't worry!　　5. fried fish fillets out of the standby, the frying pan to stay a little oil, hot, pour into the soaking ginger, garlic and stir-fried, add pickled chili, wild pepper end of the stir-fried until the oil becomes red, add pickled vegetables stir-fried, pour into the soup or water, not too much, can just not over the pickles on the line.　6. Soup boiled over high heat, down into the fried fish fillets, once again boiled, twisted small fire, seasoned chicken essence, sugar, salt, white pepper to find flavor.　7. Do not cook too long, after seasoning into a large pot.　8. Another prepare a little garlic, sprinkle into the pot, frying pan with oil, put the broken dry chili, under the fire fried until reddish brown out of flavor, will be poured on the garlic chili oil, suddenly overflowing with flavor. Practice seven Main ingredients: carp 1 Auxiliary ingredients: sauerkraut (pickled vegetables) 100 grams wild pepper 20 grams ginger 10 grams garlic 20 grams egg white 1 Seasoning: starch 10 grams of wine 2 teaspoons salt moderate amount of chicken essence a small amount of sugar 1 teaspoon pepper a small amount of practice: 1, the fish is flat on the board, take a sharp knife flat from the end of the fish sliced into the fish, sticking to the middle of the fish bone will be sliced fish, and then turn over the other side of the fish sliced down; will be the other side of the fish sliced down; will be the other side of the fish sliced down; will be the other side of the fish sliced down; the fish sliced down; the other side of the fish sliced down. Fish sliced down; will be sliced down a large piece of fish meat flat on the board, the knife and the board at an angle of 45 degrees under the knife, will be cut into thin slices of fish standby 2, sliced fish after the fillets, fish and fish fillets and fish head with 1 teaspoon of cooking wine, 2 teaspoons of cornstarch and 1/2 of an egg white and the appropriate amount of salt, marinated for 15 minutes 3, will be the water in the sauerkraut clenched dry by hand, cut into julienne and wait for the use of the; wild pepper finely chopped.　4, pour into the pot than stir fry slightly more than the oil burned to seventy percent heat, and then into the pepper and dried chili peppers, to be fragrant out and then into the star anise, garlic, ginger and pickled peppers and chopped sauerkraut together and stir-fry.　5, add the appropriate amount of broth or boiling water (the amount of water should be able to not over all the fish fillets) boil.　6, the fish head and fish fillets into the high heat and cook for 10 minutes, the fresh flavor will simmer out, simmering after the soup color will be white.　7, the marinated fish piece by piece into the soup, with chopsticks scattered, such as fish slices cooked brown, seasoned with salt, sugar, chicken broth, pepper, served in a deep dish, burn a little hot oil can be poured on the fish slices. [1] Taste: hot and sour, tender meat Practice 8 Ingredients: grass carp, pickles, pickled peppers, ginger, garlic cloves, cornstarch, egg white 1, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, broth (or water).　Practice: 1. raw materials: grass carp, pickled cabbage, pickled pepper, ginger, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, white pepper, a small amount of broth (or water) 2. will kill the fish clean, close to the fish bone will be the meat of the fish under the slice. Sliced down the fish skin side down, slice diagonally into a thickness of about 0.5 cm of fish, fish cutlets chopped into pieces of about 5 cm long 3. Wash the pickles, water clenched dry, cut into segments to be used 4. will be added to the fish with wine, cornstarch, egg whites, salt to grab well 5. will be mixed with the fish pickle for 15 minutes 6. frying pan heat oil, put the ginger, garlic, pickled peppers and stir-fried 7. into the chopped sauerkraut stir-fried for 3 minutes 8. and then add the appropriate amount of broth Or boiling water (the amount of water should be able to not over all the fish slices) boiled, and then into the fish fillets cooked for 10 minutes, the fresh flavor simmer out 9. Pickles into a bowl to be used, leaving the pot of pickled cabbage soup, so as to prevent the pot of vegetables is too much, the fish slices are not easy to cook 10. marinated fish fillets one by one into the soup, with chopsticks scattered, such as fish slices cooked brown, seasoned with salt, sugar, chicken broth, pepper, with a deep dish, burn a little pepper oil pouring Pour a little peppercorn oil on the fish fillets can be.　Tips: 1. I do pickled fish is usually with grass carp, meat is more tender, black fish is also a good choice 2. can be added to the pickled fish broth fans, bean sprouts, enoki mushrooms and other vegetables; you can also use the fish fillets simmering good pickled fish broth as the bottom of the pot, it is a pickled fish hot pot. 3.　3. You can also put the sauerkraut directly into the fish slices, but I think it is better to put the sauerkraut into the fish slices first, so that the fish slices can be cooked quickly and not be easily dispersed.　Practice 8: Sauerkraut and boiled fish are the most flavorful way to eat fish. These two fish practices are in fact very simple, the fish is not too high requirements, as long as the ingredients are well prepared, do out of the fish will be extraordinarily delicious.　Raw materials: grass carp a (1 ? -2 pounds appropriate), Sichuan pickles 150 grams (pickled cabbage), 100 grams of enoki mushrooms, Pixian soybean paste 20 grams, 20 grams of ginger, 5 cloves of garlic, egg white 1, cooking wine, cornstarch, salt, pepper in moderation.　Practice: 1, fish sliced into slices, fish cut into sections, will be fish and fish head fish fillets were added to the egg white, cooking wine, starch, salt and mix well marinated for 20 minutes; 2, sauerkraut squeezed out of the water, cut into shredded, there is a pickled pepper inside also cut silk, enoki mushrooms clean and cut into segments; 3, ginger slices, garlic chopped; steps illustrated (5) 4, pot hot, pour a little oil, under the ginger, garlic, Pixian soybean paste stir-fried incense; 5, under the chopped Sauerkraut shredded stir-fried; 6, the pot poured into a sufficient amount of boiling water (the amount of water to be able to not over all the fish and other materials); 7, after the water boiled, pour into the fish head and fish steak section, cook for about 10 minutes; 8, under the needle mushroom section; 9, and then marinated fish slices a piece of a piece of the sandwich into the pot, into that is, with chopsticks scattered; 10, cook to all the slices of fish discoloration, seasoned with a little salt and pepper stirring can be out of the pot.