According to legend, pickled cabbage fish began in Jiangcun fishing boats in Jiangjin, Chongqing. The fisherman sells the big fish for money, and often exchanges the leftover small fish with the farmhouse by the river for sauerkraut. So some small shops began to sell sauerkraut fish to serve diners from south to north. Pickled cabbage fish became popular in the early 90sin the early 1990s. Promoted to the whole country, making it one of the best representatives of Chongqing cuisine.

Ingredients  p>

💧Fresh live fishTilapia(or Longli Fish Fillet)

💧Ginger slices, scallions, chopped green onions, fresh bamboo shoots

💧Salt, cooking wine, pepper, pepper

💧Sauerkraut Fish Packet

Cooking practices

1. Bought a live Tilapia< span class="s1">, let the chef clean it up and cut it into small pieces (you can also take it home and cut it diagonally into fish fillets). If you can't buy live fish, you can also buy frozen Longli fish fillets in major American supermarkets to make pickled fish▼

2. Rinse the fish pieces at home and dry them with kitchen paper. Add salt, cooking wine, pepper, onion and ginger to marinate20minutes▼

3. Heat oil in a cold pan, put the sauerkraut fish in the pan and stir fry, add an appropriate amount of Chinese pepper and fry until fragrant▼< /span>

4. Add fresh bamboo shoots, stir fry evenly, add 1.5< /span>liters of boiling water (or large bone broth is better), boil ▼

5. Add the marinated fish pieces, cook and serve ▼

Fragrant fragrance~

6. Sprinkle some chopped green onion on the surface, and it's done. It only costs 15min▼

This delicious and appetizing sauerkraut fish is a must for lazy kitchens. The fish is delicious, the soup base is nutritious, 15quick, you deserve it!  

The pictures and recipes are all original, please indicate the source when reprinting.