Sauerkraut is a "hard dish" in traditional Sichuan cuisine, and it is also a refreshing sign. The delicious taste of hot and sour saliva directly hits the sweet and sour tip of the young "Catman" in Wuhan. Well, if you try to put your soul in, chopsticks won't stop ... The pickled fish in the old altar line up ... The refreshing pickled bass is the top brand in the store and has good nutrition, so when you come to the store, you will definitely pick up the soft and smooth old sour bass meat and accidentally pull it out of the chopsticks and then pull it out. Please do not hesitate. Please send it to your mouth quickly and enjoy the fish in sour soup without big thorns. The soft, waxy and juicy Q-bomb is white, tender and tender fish, with a little bit of silk floating between sour and delicious. It is said that perch meat can effectively delay aging through the "fountain of youth", but fish skin contains natural collagen, which can powerfully whiten skin. Cats that binge eat fish have oral care, and eating more is good for health.

Sour perch is tender and will melt in your mouth. Pure meat has no thorns and tastes great! In that case, you must come and decorate the old sour bass with the soup that "spicy star" fish can never get tired of watching. The listless stomach in summer is instantly awakened by the stimulation of hot and sour fish soup and Chengdu sauerkraut! If you can't stop eating a good artifact, just try it ... oil pepper is the highlight of this pickled bass. Fresh fish and hot and sour soup were quickly activated by spicy sesame seeds, which made them sizzling and fragrant. Doesn't that mean we're done? I can order more "sissy dishes". Chefs can add sauerkraut, mashed potatoes, baby food, Flammulina velutipes and tofu skin at will. ...

Prepare about 2 kg of grass carp or snakehead. Draw blood from the fish, clean it, remove the black film in the stomach and the mucus on the body, and take out the fishing line in the gills to ensure the freshness of the ingredients. For the treated fish, the fish body is cut from the tail along the fish bone, and the other half is also cut in half, and the teeth are removed. Cut the bones into small pieces, cut into pieces to remove the fish belly, and cut the fish belly into small pieces. Fish is 4~5 mm oblique cut, too thin to be cooked easily, too thick for bones to enter. Rinse fish belly and bones with water. After draining the water, prepare to catch the fish pieces by hand and hook them for two minutes. Wash them with water. Pickling: Stir 5g of salt, 5g of white pepper, 20g of beer, and 0g of cooking wine10g clockwise on the fish pieces, add an egg white, stir well, finally add starch, and mix with edible oil for 20 minutes.