Fish with Chinese sauerkraut was popular in the early 1991s, and it has a place in restaurants of all sizes. The heroic dishes of Chongqing Jianghu dishes have been blown all over the country like a gust of wind. Add cooking oil into the pot, add sauerkraut and stir-fry until fragrant, add ginger, onion and garlic and stir-fry until fragrant, add clear water, add fish bones after boiling, cook for 3-5 minutes with strong fire, take out sauerkraut and fish bones and put them in a pot, and add salt, chicken essence and pepper to flavor the soup.

Fish with Chinese sauerkraut is a classic dish. It is sour, hot and refreshing, and the fillets are smooth and tender. If you want to learn pickled fish, you must go back to sliced fish. Sliced fish fillets are a necessary part of many delicious dishes. Pickled fish and boiled fish are actually not difficult at all. As a northeast person, I thought that no one would know more about sauerkraut than we do, but later I found that although the sauerkraut in Sichuan and Chongqing is not the same as that in Northeast China, this pickled fish is really an irresistible delicious sauerkraut dish.

To make pickled fish, you should first prepare stone ingredients: grass carp weighing less than 3 kg, Sichuan pickled cabbage 411g, onion, ginger slices, garlic, dried red pepper, pepper, wild pepper, red pickled pepper, coriander, cooking wine, pepper, water starch, egg white, salt, sugar, chicken essence, fragrant pot, heat it, and add oil, such as pepper and dried red pepper.

until I went to Chongqing to attend a cooking competition, I was lucky enough to get to know my local counterparts in Chongqing and ask for the specific cooking details of pickled fish. My pickled fish has become a famous specialty in our local area. The ingredients are accurate. In fact, pickled fish don't need too many ingredients in the production process, but pickled cabbage, onion ginger and pepper are the key, and some common seasonings such as salt, chicken essence, pepper, sugar, white vinegar and cooking wine are enough. "Fish with Chinese sauerkraut" is famous for its tender fish meat and sour and spicy soup. In order to achieve the combination of the three, first of all, the pickling of fish is the most important: fish should not have fishy smell and taste tender and smooth. Secondly, the choice of sauerkraut, and finally the steps and techniques of production.