The method of boiling fish with Chinese sauerkraut is as follows:

Ingredients: Basha fish and Chinese sauerkraut.

auxiliary materials: onion, ginger, garlic, wild pepper, dried pepper, pepper, salt, white pepper, egg white, starch, chicken juice, monosodium glutamate and coriander.

tools: bowls, chopping boards, knives, plates and pots.

1. One Basha fish.

2. Thaw and slice.

3. Take an egg white.

4. Add some salt to the fish fillets and grind white pepper.

5. Add egg white and appropriate amount of starch, grab it evenly by hand (vigorously) and marinate for a while.

6. Rinse the sauerkraut and cut it into small pieces.

7. wash the coriander and cut into sections.

8. Prepare ginger, onion and garlic, dried peppers and wild peppers.

9. Put ginger, onion, garlic, wild pepper and dried pepper in the oil pan to stir-fry for fragrance.

1. Add a pinch of pepper and continue to stir-fry on low heat.

11. Pour in sauerkraut and stir-fry for three or four minutes on low heat.

12. Add appropriate amount of boiling water (according to family members), add a little chicken juice, cook for 5-6 minutes, and season with salt and monosodium glutamate.

13. Remove sauerkraut from the enlarged bowl with a colander.

14. Leave the sour soup in the pot, and keep it in a slightly boiling state with a small fire. Put the marinated fish fillets into the sour soup one by one, and put all the fish fillets out, and turn to a big fire.

15. Bring the whole pot of fish fillets to a boil and turn off the heat.

16. Pour into a large bowl filled with sauerkraut and sprinkle with parsley.