Tintin lazy fish with Chinese sauerkraut is also a pothole sauerkraut?

No, authentic sauerkraut, naturally fermented by lactic acid bacteria, soaked in the old jar for 220 days. Authentic sauerkraut is a four-step process, one is to choose one. Natural mustard and mountain spring water were selected and planted for 90 days. Mustard meat is thick but not old, and it is only harvested once a year. 2. Sun-drying: after fresh mustard tuber is harvested, it is cleaned and sun-dried, fermented for three times, fermented by lactic acid bacteria for two times, pickled and fermented locally in Sichuan, and soaked in the old jar for 220 days. Four combinations, fried with sour radish, turmeric and Erjing, taste more layered, sour and delicious. Ding Dinglan's fish with Chinese sauerkraut chose live fish, and only one catty of fish fillets was produced from three catties of live fish. Tintin's lazy dish Jintang fish with Chinese sauerkraut is packed in the unique red color of Sichuan cuisine. The bright red color has already reflected the taste of pickled fish. The printing is decorated with pandas, which is lovely and interesting. It is also a landscape in the refrigerator. And the exquisite packaging design is very weighty, and it is not bad to give it away.