Fish with pickled vegetables is a classic dish from Chongqing, which is mainly made of grass carp. It is cooked with pickled vegetables and other ingredients and tastes sour and spicy. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron by human body and increase people's appetite.

The practice of pickled fish:

A stick of grass carp, a proper amount of sauerkraut, dried peppers, prickly ash granules, green and red beauty pepper rings, onions, ginger, salt, cooking wine and starch edible oil.

1. Remove the head and bones from the fish, and clean the fish and slice it into fillets at an angle of 45 degrees.

2. Split the fish head, chop the fish bones and wash the blood for later use.

3. Put a proper amount of salt, a little pepper, an egg white and a proper amount of starch into the sliced fish fillets, and repeatedly grasp them by hand and size them.

4. Slice the green onion and ginger, and shred the sauerkraut and blanch it for later use.

5. Heat the wok, pour oil into it, add scallion and ginger, stir-fry until fragrant, add fish head and bones, stir-fry for one minute, add sauerkraut, continue to stir-fry for one minute, add enough water to boil, simmer until the fish soup turns white, add salt to taste, and take out the bottom of the bowl.

6. Bring the fish soup to a boil, add the fish fillets, gently shake the pot to prevent it from sticking, cook it, remove it and put it on the bottom of the bowl, and pour the soup.

7. Wash the pot and pour a little oil into the dried Chili section, stir-fry the pepper granules, pour the green and red beauty pepper rings into the fish fillets.

Fish with Chinese sauerkraut is hot and sour and refreshing, fish fillets are smooth and tender, and fish soup is milky white. This dish of fish must be fresh, and you don't need to put chicken essence or monosodium glutamate. What you eat is original and fresh.