Fresh fish 1 tail 1250 grams, 200 grams of pickled vegetables, ginger 15 grams, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of pickled red pepper, 1500 grams of fresh broth, 5 grams of Szechuan salt, 50 grams of mixed oil. 50 grams of pepper 3 grams of wine 15 grams of cooking wine, 1 gram of peppercorns.

Cooking method

1. Fresh fish by dissecting and killing, remove scales, fins, gills and viscera washed, with a knife blade under the two fish, another fish head split, fish bone chopped into 1.5 cm size of the block; pickled bok choy washed slightly, cut into short sections; garlic peeled into a petal washed; ginger washed and cut into slices; pickled red pepper crushed into fine powder.

Sauerkraut

2. pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger, peppercorns burst out of the flavor, and then under the pickled vegetables stir-fried, mixed with fresh broth boiling, under the head of the fish, fish bone block with fierce simmering, beat all the foam, cooking wine, under the Szechuan salt, pepper to taste, and continue to simmer.

3. Fish sliced diagonally into 3 mm thick skinned fish, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate (MSG) code taste, and then break the shell of the egg, pour the egg white, mixing well so that the fish is wrapped in a layer of egg white, and then gradually shaking the fish slices into the simmering pot of fish soup.

4. Another pot on the fire, under the oil burned to fifty percent hot, under the bubble chili pepper stir-fried flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices broken raw, under the flavor of monosodium glutamate to enhance the freshness of the pot into the bowl of soup is complete.