Materials:

Fresh carp, Li Ji sauerkraut, onion, ginger and garlic, dried pepper, white pepper, egg white, refined salt, pepper, sugar and cooked sesame.

Exercise:

1, washed sauerkraut, sliced with water and copied too cold;

2. Clean the carp and prepare for slicing. Pay attention to remove the fishbone.

3. Put the oil in the hot pot. Put the onion, ginger and garlic into the pot and stir fry. Pour the sauerkraut and stir fry. Then put the fish bones into the pot and stir fry until the white soup and water are cooked. At this time, you can adjust your taste, add some salt, white pepper, a little sugar, and add a little white vinegar if you think the soup is not sour enough.

4. Add a proper amount of salt, white pepper and egg white to the fish, stir and add a proper amount of corn starch and mix well;

5. The fish is almost stewed. Put the vegetables in the pot and pour the fish evenly into the pot. If it is undercooked, the fish will take too long to get old. Take out the fish and put Tonga into the basin.

6. Put chopped green onion, minced garlic, pepper segments, pepper granules and white pepper powder on the surface, heat the oil in a hot pot, and start pouring oil when it sounds silent;

7. Sprinkle some cooked white sesame seeds on the surface.