Sauerkraut fish with grass carp, black carp to do delicious.

1, grass carp

Sauerkraut with grass carp, this is most of the restaurant's approach, generally about 4 pounds of grass carp is the best, thick meat, tender fish fillets, manipulation of the knife, it is also very convenient, the utilization of grass carp is in seventy percent, fish scales, fish bones thrown away a lot of things, grass carp is the four big fish, breeding is easier, the production is also quite rich. .

2, blackfish

Blackfish is also known as the blackfish, it is less spiny, meat flavorful, nutritious, has a high food value, why is blackfish more appropriate? Because of its stable supply, tender meat, high meat yield, firm texture, served on the table, even if placed for a period of time, the last time to eat, but also to maintain the Q Q.

Sauerkraut fish pickles:

Sauerkraut is the key to the sour flavor of sour pickled fish, delicious pickles are certainly pickled in their own homes. Pickled sauerkraut is best used with large leaf mustard greens. Mustard has a mustard spicy flavor, leaf rod thick, less water, pickled into pickles not only sour full, but also crisp and refreshing. Choose fresh green mustard greens, clean them, dry them and put them in the pickle altar and press them tightly.

No pickled sauerkraut and kimchi, you can try, the rice water boiled and cooled, the mustard into a glass jar or altar, add a lot of salt, pour into the cooled rice water, with a stone pressed, sealed and stored for a month on it. Amoy water can not only speed up the fermentation, but also make the lactic acid flavor of sauerkraut more fragrant, much more delicious than pickling with pure water.