Fresh fish 1 tail .. 1250g

Pickle ... 200 grams

Energy ... 15g

Monosodium glutamate ... 1g

Garlic ... 10g

Fish milk with Chinese sauerkraut

Egg white ... 2

Pickled red pepper ... 15g

Fresh soup ... 1500g

Sichuan salt ... 5g

Mixed oil ... 50 grams

Pepper ... 3 grams.

Cooking wine ... 15g

Zanthoxylum bungeanum ... 1g

1. Fresh fish is slaughtered [1]

Wash fish scales, fins, gills and internal organs, cut the fish into two pieces with a blade, split the fish head and cut the fish bones into pieces.

1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook.

3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot.

4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.

Cooking key

1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl.

Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.

note:

1. Fish fillets should not be cut too thick, egg whites should not be added, and starch should only be put in one teaspoon. It's best to keep the fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough.

2. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white.