The leftover sauerkraut fish soup, made from the sauerkraut fish, after straining out all the ingredients (make sure the fish spines are removed), is used to cook noodles with a poached egg, and is really super tasty.

Sauerkraut is a classic home cooking, tender fish, hot and sour soup, eat the fish leftover sauerkraut is also very tasty, very rice ah, when you have time to try ah.

Materials:

Fresh fish a, sour mustard half (home if there is no sauerkraut is not afraid, now on the market have to do pickled fish sauerkraut package sale, very convenient.)

Practice:

1. fresh grass carp a, fresh fish by dissecting and killing, remove scales, fins, gills and viscera cleaned, with a knife blade under the two fans of fish meat, the other will be the head of the fish split, fish bones chopped into 1.5 cm size of the block; this step can be asked to sell fish bosses on behalf of the work.

2. Wash the fish fillets in water a few times, drain. Marinate the fish fillets with one teaspoon of salt, one teaspoon of white pepper, half of the egg white, three teaspoons of dry starch, and then leave it to stand for 20 minutes with your hands carefully and repeatedly scrubbing and mixing evenly.

3. In a frying pan, sauté the pickled peppers and pickled ginger (if you don't have pickled ginger, use regular ginger), and then sauté the cut pickled mustard greens to bring out the flavor. Sauerkraut must be washed, I feel like buying sauerkraut are used coloring, washed out yellow water.

4. Under the white soup cooking sauerkraut, about 10 minutes or so, under the fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Szechuan salt, pepper seasoning, continue to simmer, sour soup is good. If there is no fresh fish, use water with a little mushroom essence pepper and other flavoring instead.

5. Fish out the sauerkraut, pad to the bottom of a large bowl.

6. Bring the soup to a boil, add the fish fillets in several batches, and then immediately remove them from the soup and place them on top of the sauerkraut in a large bowl. Do not cook more, so as not to fish fillets too old.

7. Boil fish soup, add a large bowl.

8. Sprinkle peppercorns, garlic, and green and red bell peppers on top of the fish fillets.

9. Boil two tablespoons of hot oil, pour on top of the pepper and garlic.

Cooking tips:

1, fish fillets must use egg white scratched well, only enough tender. Avoid using starch, or the soup will become cloudy when cooked.

2, fish bones and fish slices should be separated from the pot, so as not to undercook the fish bones, fish slices are not shaped.

3, pickled peppers should be stir-fried with high-flame oil for 2-3 minutes to the flavor, and then immediately dripped on the surface of the fish and chips soup that has been done, so that the flavor of the pickled peppers can be quickly integrated into the soup, but also to ensure that the soup looks. Cutting fish slices can not be cut too thick, otherwise it is not easy to cook and cook through, add egg white when marinating, can make the cooked fish slices more fresh and tender.