When cooking fish with Chinese sauerkraut, do you put the fish or sauerkraut first?

We all know that there are several major cuisines in China, such as Zhejiang cuisine, Fujian cuisine, Beijing cuisine, Sichuan cuisine and Hunan cuisine. Although people have different tastes, Sichuan cuisine is very popular among these cuisines. In our common Sichuan cuisine, such as boiled live fish, husband and wife lung slices, spicy rabbit head, pickled fish and so on. Among these dishes, I personally prefer boiled live fish and pickled fish. Some people can eat spicy food, and they prefer boiled live fish. Because I like the hot and sour taste, pickled fish is undoubtedly a very good choice. How about cooking a delicious fish with Chinese sauerkraut at home? Which should I put first, sauerkraut or fish? Today, I will tell you my practice.

To make pickled fish, you must first choose the raw materials. From the name, we know that the two most needed raw materials for this dish are sauerkraut and fish. Many elderly people in Sichuan will pickle sauerkraut at home. Although it tastes different, it is more authentic. We young people don't have that ability, but there are countless shops and online shopping platforms that can choose sauerkraut that suits our taste. We just need to buy pickled sauerkraut for later use. Fish have different choices. Freshwater fish is full of flavor, but it has many thorns. Therefore, families with old people and children prefer to choose stingless fish, such as snakehead and Wujiang fish, but most restaurants use grass carp as raw material for pickled fish.

To make pickled fish, the first test is the knife work. The fillets of pickled fish should be thin and even to avoid big thorns, which requires a very good knife worker to cut such fillets. Add all kinds of seasonings to the sliced fish slices, marinate them and put them in the refrigerator for 30 minutes to ensure that the fish slices are fresh and tasty. Wash sauerkraut and cut into pieces for later use. Now get to the point: that's fish with Chinese sauerkraut. Pickles must be put in first, stir-fried, boiled with water, and then fish fillets are put in. Fish fillets should not be added too early. Fish fillets are cooked for too long, so they don't feel tender and smooth, and they are easy to cook into pieces, so no fish can be caught.

Everyone has different tastes, that is, the convenience of seasoning is different. The order of cooking pickled fish can't be reversed, so remember, when cooking pickled fish, you must put pickled vegetables first, then put the fish, cook for about 5 minutes, and add chopped green onion and coriander to serve.