There are several differences: 1, liquid composition, boiled fish as oil, pickled fish as sauerkraut soup, the former can not be drunk, the latter can be drunk. 2. Color: boiled fish is mainly red pepper and fried red pepper, mainly red, and pickled fish is mainly green sauerkraut, so it is mainly green. 3. The uniqueness of filling. Bean sprouts are the main padding of boiled fish and can be changed. The pickled fish must be pickled cabbage, but it hasn't changed. 4. Is it spicy? Is it the source of spicy taste? Boiled fish is mainly the spicy taste of red pepper (fried) and the hemp taste of pepper; Fish with pickled vegetables are mainly pickled vegetables, some are hot and sour with pickled peppers, some are fresh peppers, and some are spicy without peppers. 5. When eating boiled fish, you can ask the restaurant for slices of bread or vinegar and remove the oil; Fish with Chinese sauerkraut don't have to eat like this. Boiled fish, also known as Jiang boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat". The predecessor of boiled fish is actually a hot pot fish in Chongqing. It was first introduced to drivers and friends, and it was popular for a while. 1983, a chef of Sichuan cuisine won the grand prize for this dish in a cooking competition held in Chongqing, making it a smash hit. Among pickled fish, the characteristics of Jianghu dishes are very obvious. First, "earth" means that the ingredients are simple and affordable. Grass carp, the most common aquatic product in China, is generally used for pickled fish. Other ingredients such as sauerkraut, red pepper and garlic are also common ingredients. Second, "rough" is the rough and unconstrained cooking method. When making pickled fish, people often use a lot of pepper, pepper and oil to improve the taste, and then mix them with pickled vegetables to make the whole dish very exciting and appetizing. Third, "miscellaneous" means that cooking skills are unconventional and flexible.

Boiled fish with Chinese sauerkraut and Chili

Chili oil fillets