Sauerkraut fish practice a: Materials: fresh fish 1 tail 1250 grams, 200 grams of pickled vegetables, ginger 15 grams, 1 gram of monosodium glutamate, 10 grams of garlic, egg white 2, 15 grams of pickled red pepper, 1500 grams of broth, Szechuan salt 5 grams, 50 grams of mixed oil, pepper 3 grams of wine 15 grams of pepper 1 grams of practice: 1, the fresh fish by dissecting and killing, remove the scales, fins, gills and viscera washed with a knife blade under the two fans of the fish. Another fish head split, fish bone chopped into 1.5 cm size pieces; pickle slightly washed, cut into short sections; garlic peeled into petals washed; ginger washed and cut into slices; pickled red pepper crushed into fine powder. 2, the pot on the fire, under the oil burned to fifty percent hot, put 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 fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Sichuan salt, pepper seasoning, continue to simmer. 3, fish slice into a 3 mm thick slice of fish with skin, 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 wrapped in a layer of egg white, and then gradually shake the fish slices 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 stir-fried flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices off the raw, under the taste of monosodium glutamate to enhance the freshness of the pot into the bowl of soup that is completed. Note: 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 segments, into the soup bowl alignment. 2, the whole fish do not fry hard, in addition to fishy oil can be. Martial fire simmering fish, in order to get out of the white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup taste are poor. Sauerkraut fish practice two: Characteristics: tender and crisp, appetizer spleen, sober and refreshing, soup beautiful and palatable Ingredients: Main ingredients carp 1 (1000 grams or so), 250 grams of aged pickled green sauerkraut. 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 peppers, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves. Practice: 1, the carp scales, gills, disemboweled, gutted and washed, with a knife to take down two fans of fish, split the head of the fish, money bone into blocks. Pickled green sauerkraut washed and cut into sections. 2, the frying pan on the fire, put a little oil hot, down into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled cabbage stir-fry flavor, add soup to boil, under the fish head, fish bones, simmering with high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Then add fine salt, Hu Xiangtong noodles standby. 3, the fish oblique blade into the 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, the pot of soup boiled flavor, the fish slices shake scattered into the pot. With another pot into the oil heat, the bubble mange pepper stir-fried flavor, poured into the soup pot to cook for 1 to 2 minutes. When the fish slices break raw to cooked, add monosodium glutamate, pour into the soup pot is ready. Sauerkraut fish practice three: Ingredients: grass fish 1000 grams pickled cabbage 250 grams salad oil 150 grams ginger 25 grams ginger rice 10 grams garlic rice 10 grams scallions 10 grams scallion 50 grams salt 4 grams of wine 20 grams of seasoning 2 grams pepper 2 grams of dry fine soybean meal 50 grams of eggs 2 practices: 1, will be killed and cleaned fish, head split, fish bone fracture into pieces, the fish into pieces of meat diagonal knife change. Sauerkraut cut into thin slices. Eggs take the white and dry fine bean flour into egg white bean powder. 2, fish slices under the salt, ginger, green onion, cooking wine flavor, and then mix with egg white bean powder. 3, frying pan water boiling, under the fish head, fish bones burned until raw. 4, frying pan oil to five mature, into the fish slice sliding until raw. Pan left a little oil, under the pickled cabbage stir-fried, under the soup, put cooking wine, salt, monosodium glutamate, pepper simmering flavor, under the fish head, fish bones cooked into the flavor of the pot; and then under the fish slices cooked for a few moments, even with the fish and soup poured into the pot, sprinkled with ginger, garlic, scallions. 5, frying pan under a little oil burned to five mature, evenly poured on the ginger rice, garlic rice, scallions can be. Sauerkraut fish practice four: Sauerkraut fish is nationally known as a Sichuan dish, do it is not too difficult, but to do a good job, do authentic, is not so easy. Here, now will do their own pickled fish a little insight dedicated to your reference. 1, the selection of materials. First of all, sauerkraut. In the sauerkraut I have used in the best two kinds. Sichuan Shifang City produced pickled green cabbage and Chengdu Xinfeng produced pickled green cabbage. From the appearance, these two kinds of sauerkraut **** the same characteristics is the color green, not yellow, not dark. From the taste, it has a special fresh flavor. The semi-finished sauerkraut fish seasoning sold on the market, in which the sour Chu more dark, lack of fresh flavor, unbearable to use. Sauerkraut fish used fish, I commonly used grass carp, because of its price is cheap, do a good job when the flavor is also said past. If you use catfish, or even green eel, white eel is certainly better. 2, ingredients. As Sichuan cuisine, chili pepper is to use, but pickled fish pay attention to taste clear, fresh. Therefore, never use red chili peppers. The use of pickled wild pepper. In this way, coupled with pepper, ginger, the entrance does not seem very spicy, but the more you eat the more spicy. The color of the soup also seems clear. 3, fried sauerkraut. Sauerkraut need to be fried, but not overcooked, generally stir-frying over high heat for a minute on the line. Stir frying too hot is bound to affect the fresh flavor of sauerkraut. 4, seasoning. Finished seasoning, you should put a little sugar. Otherwise, the flavor is thin, no aftertaste of the remaining