Ingredients:

Fresh live carp, Li Kee pickled cabbage, green onion, ginger and garlic, dried chili forging, white pepper, egg whites, salt, pepper, sugar, cooked sesame seeds

Practice:

1, the pickled cabbage cleaned and sliced with water and copied over the cool;

2, The carp cleaned up and ready to slice note that the fish tendons drawn off to fishy;

3, hot pot of oil onion ginger garlic into the pot to stir fry flavor, pour into the sauerkraut stir-fry, in the pick of the fish bones into the pot stir-fry to white soup with water stewed over high heat. This time you can adjust the taste to add the right amount of salt, white pepper, a little sugar, if you think the soup is not sour enough, you can also put a little white vinegar;

4, the fish with the right amount of salt, white pepper, egg whites, stirring to add the right amount of corn starch mix well;

5, the fish stewed almost the net into the pot of vegetables to put the fish into the pan evenly, gently cooked to cook! The time is too long fish will be old, fish fish out of the soup added to the pot do not over fish;

6, the onion, garlic, chili pepper, pepper grain, white pepper into the surface of the hot pot burning oil, sounds no ringing sound began pouring oil;

7, the surface of the sprinkled with a little cooked sesame seeds on it.