The secret that sauerkraut tastes better than fish is Pickled Mustard Green. Prepare the fish fillets, Pickled Sour Mustard Condiment, the Classic Szechuan Pickled Sour Mustard Condiment and other food materials.To boil the Classic Szechuan Pickled Sour Mustard Condiment, Pickled Mustard Green, needle mushrooms, and baby bok choy, and then place them into a bowl. In a pot, cook the fish fillets and Pickled Mustard Green until they're boiled,and then place them into a bowl. Sprinkle with chopped green onion and it's ready to serve. The traditional earthen jar fermentation method makes the Pickled Mustard Green crisp, tender, and fragrant, giving the dish an irresistible aroma and texture. It is a must for making Pickled Mustard Green with fish or sour soup with noodle. Authentic Szechuan Flavor From Classic Szechuan