Yulin traditional fish with Chinese sauerkraut method

Fish with Chinese sauerkraut is spicy and refreshing, with fresh and tender meat, sour and delicious, slightly spicy and not greasy, and the fillets are green and smooth. Fish is rich in colorful and high-quality protein, which can provide people with rich nutrients such as protein and minerals. Lactic acid bacteria in sauerkraut can improve the digestion and absorption of copper and enhance people's appetite. Raw materials: a carp, sauerkraut, onion, ginger, garlic, dried pepper, raw eggs, starch, pepper, rice wine, salt and chicken essence;

The taste is also slightly different. Fish with pickled vegetables or pickles made by ourselves are more suitable, clean and hygienic. Generally, pickles are made in Cai Jie, which is used in restaurants outside. If you dry the Cai Jie a little, and then marinate it with salt, it will be sealed in two or three days, or scald it with hot water, and it will be sealed in two or three days. If you cook it yourself, it is clean and hygienic, and the food needs physical and mental health. Especially in winter, pickled cabbage made of shredded radish is the best, whether it is pickled fish or fried, it is so delicious. Personally, Chinese sauerkraut with radish tassels is more delicious than that in Cai Jie.

There are also pickled fish, which should be salted first and then washed. After slicing the fish, add salt, rice wine and onion for half an hour, then rinse with clear water and drain. I think this dish of pickled fish is delicious. The taste of pickled vegetables melts into the fish, making the meat more delicious. When I go to the hotel to eat fish with Chinese sauerkraut, I firmly believe that most people like to eat fish. The delicate fish tastes tender, spicy and refreshing. Sauerkraut is actually Chongqing sauerkraut. It is very delicious if eaten, so this dish is especially popular with foodies.

I think it depends on whether you like sauerkraut or not. I like it myself, but I must pickle it. Fish is the key to this dish, and sauerkraut is the side dish of hot pot. The pickled cabbage wrapped in pickled cabbage sold now tastes so ordinary. If it is pickled by itself, it should taste good. I suggest you add some hot pot side dishes and fresh vegetables according to your own taste when cooking this dish. It is a good choice to add bean skin and konjac powder, which is much more delicious than sauerkraut.