Fish with Chinese sauerkraut is a classic Sichuan dish! It is famous for its hot and sour flavor, smooth fish fillets and delicious soup.

To make this Sichuan dish well, besides pickles and various seasonings. The choice of main fish is also very important. The first choice for making pickled fish is grass carp, which has tender meat and few thorns except the skeleton. Sliced fish is the best for pickled fish. The second choice is snakehead, which is delicious and rich in nutritional value, and belongs to high protein and low fat fish. Besides the skeleton, there are few fish bones. It is also very suitable for making pickled fish. The third choice is carp, crucian carp, silver carp and so on. These fish can also be used as pickled fish. However, it should be emphasized that families with old people and children at home had better not use the third choice fish. The common feature of these kinds of fish is spininess! If you are not careful, you will be caught in the throat by a fishbone, causing injury.

Fish with Chinese sauerkraut is a famous Sichuan dish! But we can also cook fish with Chinese sauerkraut at home. And you can choose seasonings according to the taste of your family. Maybe we can't make the authentic taste of Sichuan food, but it doesn't affect our interest in tasting delicious food at all.

I also made pickled fish with grass carp and snakehead! It feels good. Let's share with you the home-cooked practices of pickled fish:

1, grass carp clean, cut off the head and tail, and cut into two pieces from the back of the fish. Then the oblique blade is cut into pieces of about 5 mm, mixed with cooking wine, salt, pepper and egg white, and finally mixed with starch.

2. Shred pickled peppers and sliced kimchi. First, heat the wok, put the oil, put the onion, ginger and garlic into the wok, put the pickled pepper into the wok, and then pour the pickled vegetables into the wok to fry quickly. Stir-fry and plate for later use. (Wash the pot)

3. Heat the wok to drain the oil, fry the fish head and fish tail on both sides, fry the dried red pepper and pepper together, pour the cooking wine, pour the boiling water into the wok and cook until the soup turns white, and pour it into the fried sauerkraut.

4. Put the fish fillets into the pot one by one, cook for a while, and gently push with a spatula.

At this time, you can taste the salty soup and see if you need to add seasoning. Play according to your family's preferences! Turn off the heat, sprinkle with chives or coriander, and put it in a soup bowl!