Blackfish a (500 grams),

Sauerkraut 200 grams,

Scallion,

Five-spice powder,

Coriander,

Garlic,

Pepper

Eggs

Starch

Practice

1, will be the blackfish slaughtered, remove the bones, sliced meat (this step can ask the fish stall owner to do it), fish head cut in half to wash. The fish head is cut into two halves and cleaned. Fish with salt, cooking wine, starch, egg white, marinated.

2, hot pan oil, under the pickled cabbage fried dry, sheng out.

3, fish head slightly fried until golden, then add water, high heat roll until the soup becomes creamy, add salt, pepper, sugar a little seasoning, add sauerkraut slightly cook for a minute, into a large bowl.

4, wash the pot filled with water, boil, the fish fillets slip water until cooked, fish meat a white and then cook for 30 seconds to be fished out, otherwise it will become old, add the soup bowl.

5, put the green onion, cilantro section on top of the fish.

6, the pot of oil to heat, turn on low heat, add garlic sautéed, then add peppercorns, a little five-spice powder, sautéed red oil, turn off the heat, splash the oil on the top of the green onions and cilantro, finished!

Tips

The purpose of the egg white is to lock in the moisture of the fish, making it more tender! However, half of the egg white is enough, not too much, otherwise the fish fillets fall into the pot when the fish fillets egg flower soup