Sauerkraut is sour and crisp, and the fish fillets are fresh and tender.

material

Material: 500g grass carp,

Accessories: sour cabbage 150g, egg white 50g,

Seasoning: 30g pea starch, 3g salt, cooking wine 10g, monosodium glutamate 1g, pepper 1g, onion 10g and ginger 5g.

working methods

1. Pickled sauerkraut is replaced with thin slices;

2. Egg white is made into egg white slurry with bean dry powder;

3. Grass carp scales and gills. Tail-removed fish slices are used as main ingredients;

4. Marinate with ginger, onion, cooking wine and salt, take out the onion and ginger after the taste, and wrap the egg white slurry evenly;

5. Wash the pot, add the ginger onion into the milk soup, and pick out the ginger onion after boiling;

6. Add sauerkraut and fish bones. After the sauerkraut is cooked, paste the fish fillets;

7. Cook until the fish pieces are raw, add monosodium glutamate and salt, and sprinkle with chopped green onion when out of the pot.

skill

Grams of food:

Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.

Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.