Dinggui fish 1 treaty 500g (available grass carp, perch, silver carp and other freshwater fish), 150g of sauerkraut, pickled peppers 30g (if you like the more spicy, you can increase the amount), 5 branches of dry chili pepper, 10g of cornstarch, 1 egg, 10g of ginger, 1 green onion, oil, salt, chicken broth, pepper, water moderately

Practice

1, fish Wash the fish meat sliced down, cut into fillets, fish slices with salt and wrapped in egg white, cornstarch sizing. Put the fish head and bones in a separate bowl and set aside.

2, sauerkraut, green onions, wash, cut into sections. Ginger washed and sliced. Pickle, dry chili pepper cut into segments.

3, hot oil in the pot, put ginger and dry chili stir fry, then put the pickled pepper, pickles, stir fry flavor.

4, to the pot into the amount of water, add salt and chicken seasoning, and then into the fish head and fish bones, high heat boil and simmer for 5 minutes.

5. Add the battered fish fillets. Cook until the soup color and meat turns white (about 3 minutes), sprinkle with green onion and season with a little pepper.