Tofu and fish are a perfect match, and so are nature and pickled fish. Tofu is cool and has the function of getting angry, while pickled fish will get angry, so it is not easy to get angry when they are eaten together. Secondly, tofu tastes soft and tender, and it plays a role in enriching the taste when put into pickled fish.

Second, lettuce.

Lettuce is a golden match, and many dishes are indispensable. From the nature of lettuce, lettuce is cold, and it is not easy to get angry with hot pickled fish. Secondly, the lettuce is fresh and crisp, and the fish and sauerkraut in the pickled fish are easy to get bored when eaten too much. At this time, eating lettuce will make you less tired.

Third, Chinese cabbage

Chinese cabbage is fresh and tender, which has the function of reconciling pickled fish, and it won't get tired of eating with Chinese cabbage. However, it is best to blanch Chinese cabbage in advance, so that the shape will look better and it will be easier to taste.

Fourth, Flammulina velutipes

Flammulina velutipes is easy to taste and cooked. Soft and tender taste can adjust the greasy feeling of pickled fish. However, it is best to blanch Flammulina velutipes in advance and put it in when the pickled fish is almost cooked, which will be more delicious.