How to describe fish with Chinese sauerkraut?

The pickled fish is described as follows:

The bottom is sauerkraut, and the top is green fish fillets. Sauerkraut is sour, and the fish fillets are white and tender, with a layer of red oil floating on them. There are a few pickled red peppers floating on the red oil, like elves. You can smell the fragrance as soon as you serve it, which will make your mouth open and droop three feet.

Seeing this dish reminds me that when I first arrived in Nanjing, life was particularly hard every day. But every time I went to a food stall with a few friends, I ordered a pot of pickled fish, fried several vegetarian dishes and drank beer. All the pain suddenly came to my stomach with the spicy taste of pickled fish, and I worked hard as usual the next day. It was a difficult and unforgettable time, so I will never forget that pickled fish.

The practice of pickled fish is as follows:

Clean grass carp and slice two large fillets; Grass carp (about 3 kg) has the tender meat and the best taste; If you can't finish a meal, you can set aside a part to do something else (such as sesame fish steak), then cut off the big thorns in the belly of the fish fillet, rinse the cut fish fillet with water again, drain and squeeze it out; (Washing fish fillets can effectively remove the fishy smell, and the product is whiter and brighter; Be sure to squeeze out the water after washing and before eating. You can use a sterile towel or kitchen paper.

Add marinade salt, sugar, cooking wine, pepper and an egg white to the fish fillets and catch them evenly; (Egg whites can also make fish fillets bright and tender; Don't mix with chopsticks, or the fish fillets will break. Finally, add dry starch and grab it evenly; (Dry starch can also make the fish fillets tender and smooth, so be sure to grab them evenly and have a sticky feeling on your hands; Using sweet potato starch, that is, sweet potato starch, can make the fillets more tough and not fragile.

When pickling fish fillets, prepare pickled cabbage, clean pickled cabbage, bag and cut into sections, and prepare dried pepper, garlic, pepper and white sesame seeds. (I only have black sesame seeds), prepare a little chopped green onion and coriander. Heat oil in a pan, add fish bones and fish heads, add some dried Chili peppers and garlic, and fry until half cooked.

Add boiling water to make soup, once enough. Be sure to add boiling water. Fried fish can only get white fish soup when they meet boiling water. After the soup is boiled, add sauerkraut and pickled peppers and cook for five minutes. Add salt, pepper and chicken essence. There is no standard for the salinity of sauerkraut. Try to taste it yourself when seasoning to avoid being too salty. After all the fish fillets are put in, cook for 20 seconds to half a minute, immediately take out the colander and pile it on the sauerkraut, and pour the soup into the pot until the fish fillets are just needed but not submerged. There is no soup.

Put green pepper, dried red pepper, chopped green onion and sesame seeds on it. Heat a proper amount of hot oil in another pot until it smokes slightly, pour it on pepper and sesame seeds, and the aroma will overflow immediately. Finally grab a handful of coriander and sprinkle it on it.