material

Ingredients: grass carp1000g, soybean sprouts 200g.

Ingredients: 200g sauerkraut, pickled pepper 10, chopped green onion 10g, 3 slices of ginger, 5 cloves of garlic, cinnamon 1 slice, star anise 1 slice, 6 dried peppers, pepper 10 slice and salt/kloc.

Pickled fish material: 2 tablespoons cooking wine, starch 1 tablespoon, egg white 1 teaspoon, salt 1 teaspoon.

working methods

1. Pick out the fish bones for later use, and marinate the fillets with marinated fish material 15 minutes or so.

2. Wash the bean sprouts, fry them in a pot until they are 5% mature, and put them in the bottom of the container for later use.

3. Prepare ingredients: cut sauerkraut into small pieces, add vegetable oil to the hot pot, add onion, ginger, garlic, star anise, cinnamon, pepper and dried pepper and stir-fry until fragrant.

4. Add pickled cabbage and pickled pepper, stir-fry with low fire to get fragrance, and add broth to boil.

5. Put the fishbone and fishtail into the stew for about 10 minute, and then put the fillets into boiling water.

6. Add chicken essence and salt to taste, remove the fish and ingredients inside and put them in a container.

7. Filter the soup base, put it in, then pour in hot oil, and garnish it with persimmon pepper and red pepper.