Preparation materials:
Ingredients: perch 1.
Accessories: sauerkraut 1 bag, egg white 1 piece.
Seasoning: salt, half a spoonful of ginger, 1, garlic, 3 cloves, star anise, 1, a handful of dried peppers, 1 cooking wine, 1 spoonful of starch,1,coriander, half a spoonful of white pepper (powder),/kloc.
Production process:
1. Put the perch flat on the chopping board, slice the fish from the tail with a sharp knife, stick the fish bone in the middle to slice the fish off, then turn it over and slice the fish off the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.
2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.
3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.
4. Pour a little more oil into the pan than cooking, stir-fry until it is 70% hot, then add 1.5% pepper and dried pepper into the pan, then add star anise, garlic, ginger and pickled pepper, and stir-fry with the cut sauerkraut.
5. After the sauerkraut is sauteed, add clear water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.
6. Gently pour in the fish fillets and turn off the heat. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended).
7. Clean the pot, then pour a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put two coriander.