Chinese food - Boiled Fish with Pickled Cabbage and Chili（中国美味--酸菜鱼）

The birthplace of sauerkraut
A fishing boat from Jiangcun village of Jiangjin, Chongqing, China.

酸菜的诞生地
重庆江津江村村的一艘渔船。

It is rumored that the big fish that the fisherman will catch will sell for money ,Often will sell the small fish and riverside farmers for pickled vegetables, fishermen will be pickled vegetables and fresh fish pot of soup, I can not imagine the taste of this soup is really some delicious. Boiled Fish with Pickled Cabbage and Chili became popular in the early 1990s and had a place in restaurants large and small, and chefs in Chongqing pushed it to the north and south of the great rivers of the motherland. Boiled Fish with Pickled Cabbage and Chili was one of the pioneers of Chongqing cuisine, which belongs to the Sichuan cuisine. Sichuan cuisine enjoys the reputation of "one dish, one dish, one variety of vegetables", known for its unique seasoning and unique cooking techniques, and also known as "Fish in Sour Soup" everywhere. Fresh grass carp is the main material. Cooked with Pickles, Sichuan Style. Although this dish is a Sichuan folk dish, it is widely spread. The cooked meat is delicate and tender, the soup is sour and delicious, and the fish slices are not greasy, and the fish fillets are yellowish and smooth. The origin of Boiled Fish with Pickled Cabbage and Chili's related allusions in Sichuan Province, Legend has it that Boiled Fish with Pickled Cabbage and Chili began with the Jiangcun fishing boat of Boiled Fish with Pickled Cabbage and Chili in Chongqing. It is said that the fisherman will sell the big fish he catches for money. He will often exchange the remaining fish for pickled vegetables with the farmers near the river. The fisherman will cook a pot of soup with the pickled vegetables and fresh fish. Unexpectedly, the soup tasted delicious, so some chicken hair shops transplanted it to serve southward diners. Boiled Fish with Pickled Cabbage and Chili, popular in the early 1990s, had a place in restaurants large and small. Chongqing chefs pushed it to the north and south of the motherland, and Boiled Fish with Pickled Cabbage and Chili was one of the pioneers of Chongqing cuisine.
Boiled Fish with Pickled Cabbage and Chili-- Chinese seasoning（据传，渔夫将捕捞的大鱼会卖钱，经常会卖小鱼和河边的农民做腌菜，渔民会吃腌菜和新鲜的鱼汤，我无法想象这种味道汤真是一些美味。腌制白菜和辣椒煮鱼在20世纪90年代初开始流行起来，在大大小小的餐馆中占有一席之地，重庆的厨师将其推向祖国大江大河的北部和南部。腌白菜和辣椒煮鱼是重庆美食的先驱之一，属于川菜。四川菜以其独特的调味料和独特的烹饪技术闻名于世，被誉为“一碟一菜一品种”，也被誉为“酸汤鱼” 到处。鲜草鲤鱼是主要材料。用四川风味酱菜煮熟。这道菜虽然是四川民间菜，但却广为流传。熟肉嫩嫩，汤酸酸甜，鱼片不油腻，鱼片呈黄色光滑。传说四川的水煮鱼与腌白菜和辣椒的相关典故的起源，相传水煮鱼与腌白菜和辣椒始于重庆的江村水煮鱼与腌白菜和辣椒的渔船。据说渔夫会出售他捕获的大鱼。他经常会把剩余的鱼换成与河边的农民一起吃腌菜。渔民将用腌菜和新鲜的鱼烹饪一锅汤。不料，汤味道鲜美，所以一些鸡毛店将其移植为南方食客。20世纪90年代早期流行的腌制白菜和辣椒煮鱼，在大大小小的餐厅中占有一席之地。重庆厨师将其推向祖国的南北，煮白菜和辣椒鱼是重庆菜的先驱之一。）
Seasoning is the most important in the production of delicious pickled fish, and the seasoning determines the success or failure of the pickled fish. I prefer to do food, whether in the east or in the West. I will prepare the following dishes and seasonings as a pickle fish.
Green Chinese onion（调味是制作美味腌鱼最重要的部分，调味料决定了腌鱼的成败。无论在东方还是在西方，我都喜欢做饭。我将准备下列菜肴和调味料作为咸菜鱼。
绿色 中国洋葱）

ginger

garlic

Sichuan Pepper

Dry pepper

Cooking wine

Fresh grass carp

Sauerkraut

salt

pickled pepper

Boiled Fish with Pickled Cabbage and Chili's practice

1. .Slice the fresh grass carp first (here explain why grass carp is used because the meat of grass carp is not greasy, textured, easy to taste and delicious; 2.Do salt evenly on the fillet, then add a small amount of onion, ginger, garlic and pepper, Sprinkle pepper on fish fillet and pour in a little cooking wine. Stir well and set aside for 15 minutes to remove the fishy smell. 3. Add a little oil to heat, then add chopped pickled pepper, then add scallions, ginger, garlic and stir fry until fragrant. Add the dried chili, stir until fragrant. Finally, add the chopped pickled vegetables, mince, stir fry the smell, then add hot water, boil, add marinated fish to boil for a while, when the fish is ready to be cooked, add the appropriate salt and monosodium glutamate, If you like this dish, please give me some likes and comments. We can be friends, I can cook it for you.（水煮鱼酸菜和辣椒的做法

先将新鲜草鱼切片（这里解释为什么使用草鱼，因为草鱼肉不油腻，质地好，口感好，味道鲜美; 2.将盐均匀涂抹在鱼片上，再加入少量洋葱，姜，大蒜和胡椒粉，将胡椒撒在鱼片上，倒入少许料酒，搅拌均匀，放置15分钟，去除鱼腥味; 3.加少许油加热，加入切碎的腌胡椒粉，然后加入加入干辣椒搅拌至香，最后加入切碎的腌渍蔬菜，切碎，stir炒，然后加入热水煮沸，加入腌过的鱼煮沸一会儿。 ，当鱼准备煮熟时，加入适量的盐和味精，如果你喜欢这道菜，请给我一些喜欢和评论，我们可以成为朋友，我可以做给你吃。）

Finally give an evaluation of the gourmet

1. Spicy and delicious
2. Color and flavor
   The dishes are very nice
3. Would like to eat.........
   （最后给出的评价美食家

1.香辣可口
2.颜色和味道
3.这些菜非常好
想吃.........）

I'm Alan from China. I hope you will like this delicious food article, thank you.
（我是来自中国的艾伦。我希望你会喜欢这美味的食物文章，谢谢。）