In the Sichuan and Chongqing regions, of all the home-cooked dishes made with fish as the main ingredient, pickled fish is probably the one with the widest audience and the most grounded. It is said that "food in China, taste in Sichuan", with a lot of Sichuan and Chongqing cuisine, pickled fish is more focused on the taste after the mouth. Sauerkraut ingredients: 2 small black fish, a few green onions, ginger and garlic, 2 dried chili peppers, 1 pickled cabbage, 1 egg, a large spoon of pumpkin puree, a small spoon of yellow lantern chili sauce, a few sweet potato flour, 10-20 peppercorns, a few cooking wine, moderate pepper, moderate amount of pickled peppers. The soup of pickled mustard fish is hot and sour appetizer, delicious, golden soup, fish tender teeth, nutritious and delicious, loved by everyone, the soul of pickled mustard fish in soup is the soup sauce, soup sauce is also a lot of ways, usually with soup, old pumpkin, yellow lantern chili sauce, carrots and other boiled

Garlic, two, peppercorns, a small spoonful of cooking wine, ginger, shallot appropriate amount, fans appropriate amount, dry chili moderate amount, egg white an egg white, starch moderate amount, salt, chicken essence moderate amount. Fennel washed and cut into pieces, all onions, green chili peppers, tomatoes, green onions, ginger, garlic cloves, tofu added to the fish, add soy sauce, cooking wine, pepper, spices, salt marinade for half an hour. Chicken essence 80 grams, 90 grams of salt, 50 grams of chicken powder, 15 grams of sugar, 30 grams of white pepper, 15 grams of white onion powder, 8 grams of ginger powder, 750 grams of Japanese pumpkin puree, carrot puree 510 grams (cooked), 300 grams of chicken oil, 100 grams of cooked salted egg yolk, all of the above ingredients are mixed together and stirred well and set aside. Golden soup sour fish sauce is ready with a container poured into the yellow pepper sauce, in the fresh lemon leaves cut foam, then cut the lemon squeezed juice 20g, and then the garlic minced rice, in the lemon leaves, lemon juice, garlic poured into the yellow pepper sauce inside the mix evenly.

Frequent chutney practice. Put the sweet noodle sauce, chili, aniseed, star anise, simmer inside the pot. Add onion, ginger and garlic on one side and add vinegar inside. Garlic peeled and tipped fried until the chili pepper softened and then add white vinegar and sesame oil fried well off the fire