Sauerkraut fish belongs to the dishes of Chongqing and Sichuan, which belong to the Sichuan cuisine. Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Sichuan, Chongqing, sauerkraut fish to grass carp as the main material, with pickles and other ingredients cooked into. Although the pickled fish for Sichuan, Chongqing folk home cooking, but widely spread, into the dish meat tender, soup sour and fresh, slightly spicy and not greasy, the fish slices of tender yellow smooth.

The authentic pickled fish, then, inside must be put with pepper, so eat out of the pickled fish, especially the sour hemp appetizing, delicious and even the tongue also do not let go of the kind, in addition to the pickled fish is Sichuan cuisine in addition to the back to the pot of meat is also Sichuan cuisine, Sichuan in addition to spicy and a lot of flavors, beets are also there.

The best way to make pickled fish is to use grass carp, because first of all, grass carp is a relatively common household food fish, we can easily buy in the market; secondly, the fish bones of grass carp compared to crucian carp, carp and so on is relatively small, the meat is not easy to loose, so it is used to make pickled fish is really no better.

Sauerkraut fish is also one of the more popular of the many fish practices, it will be fresh fish with a cool flavor of sauerkraut, and then with a variety of chili peppers, tasty and not fire, both delicious and nutritious, eat more than not afraid of gaining weight, has always been a good choice for both young and old.