Fish stick, tomato sour soup, bamboo shoots, pickled cabbage, pickled pepper and tomato;

Seasoning:

Salt, monosodium glutamate, egg white, ginger slices, onion, water starch, cooking wine, wood ginger oil.

Practice:

1, first clean the fish, slice the fish, slice the fish into fillets, size with a little salt, cooking wine, starch and egg white, set aside, divide the fish head in half, and cut the fish bones into sections for later use;

2, pickled peppers chopped into velvet, pickled sauerkraut chopped (I am afraid that the soup is not sour, added these things, plus there is no chopped pepper, it is replaced by pickled peppers), sliced bamboo shoots, sliced tomatoes, chopped green onion, chopped green onion leaves for use;

3. Put the oil in the pot, saute the chopped Chili peppers, saute the pickled cabbage, add the tomato sour soup, add the fresh soup, add the tomato slices and ginger slices and boil them together. Add the fish head, fish bones, onion and bamboo shoots and cook them over medium heat. Finally, add the size-sized fish fillets, cook them, add ginger oil, add monosodium glutamate to taste, put them in a pot and sprinkle with chopped green onion.

4. What I just made is the soup base, and then the powder is boiled. Remember to first blanch the powder with boiling water, then put it aside to cool, then blanch the dried powder with boiling water, put the ingredients in place, and finally add the soup. OK. . . It makes me want to eat. . .