1, the freshness of the fish. In layman's terms, fresh fish and dead fish, made out of pickled fish, the taste is very different, insiders a mouth can taste! So choose fresh fish.

2, fish fillet marinade. Fresh fish slaughtered, sliced into uniformly large thin slices, rinsed and drained with water, put into a larger container, add the right amount of salt, cooking wine, cornstarch and egg white marinade and kneaded in one direction. When the fillets are well battered and dry, add a little oil and set aside.

3, cooking fish heat. Beforehand, the pickled cabbage and fish bones fried soup, and the pickled cabbage poured into the fish bowl, the pot only left in the soup. At this time to small fire, the fish slices evenly into the pot, small fire to raise dozens of seconds, and then gently push the spoon can be out of the pot, with a leaky spoon to spread on the sauerkraut, and then the pot of soup also scooped up, sprinkled with green onions, ginger, garlic foam, etc., can be used with boiling oil to burst incense. Fish fillets in the pot "foster" cooked, no more than a minute time, time will be too old fillets.

4, another method. Marinated fish fillets, directly slide oil for a few dozen seconds, spread in the boiled sauerkraut and fish soup is good, the last is still popping oil.

Now to summarize, want to pickled fish fillets smooth and tender, to try to do these points: fish selection to be fresh; knife skills to be good, fish slices of uniform thickness; marinade to be good, egg whites and cornstarch slurry; down to the pot time can not be too long, "foster" cooked on the good!

Sauerkraut fish, generally the most used: blackfish, grass carp, chub, carp. You can try to do it at home