Fish with Chinese sauerkraut is a Sichuan dish, also called fish with sour soup. It tastes very spicy and refreshing, strengthens the spleen and appetizes, and is very popular with people. However, people usually go to the store to eat and seldom cook by themselves. Many people find it difficult to master the home-cooked methods of pickled fish, or think it is not delicious. In fact, it's not that difficult to really do it. Just get to the point and it will be delicious. You can look at the home cooking of fish with Chinese sauerkraut, which is delicious and appetizing. The method is simple. You can do it at home.

Ingredients: a carp, a bag of sauerkraut, ginger slices, pepper, bell pepper, shallots, Pleurotus eryngii, soy sauce and rice wine.

First, clean the carp, then chop it up, and the fish can be cut into pieces. Pick out the fish head and bones with chopped pepper and set them aside. If there is enough time, in the case of cooking pickled fish, first marinate the fish and add a little spiced powder and a little edible salt.

Prepare seasoning in advance, slice ginger into pieces, cut shallots into sections, and cut peppers into sections. Put them all in a small plate and add a handful of pepper. The sauerkraut is also ready. When it is ready, you can fire.

Then boil the oil, put the prepared seasoning ginger slices, pepper, shallot and pepper into it, stir-fry until fragrant, then add a small amount of pickled cabbage, stir-fry until fragrant, add an appropriate amount of cold water into the pot, then cover the pot and boil the water, after the water is boiled, put the crucian carp and fish into it and boil it with strong fire. At this time, add a proper amount of rice wine to remove it.

Finally, let it cook for a while, so that the fish head soup of pickled fish will be thick, and then add an appropriate amount of Pleurotus eryngii. Of course, you can also put it into other foods. Pleurotus eryngii is very easy to cook when cooked with strong fire, so after the Pleurotus eryngii is cooked, you can put the remaining fish in, put the remaining fish in piece by piece, add appropriate amount of soy sauce, soy sauce and other seasonings, and then serve it out.