Introduction: Sauerkraut Fish is one of the "Jianghu Cuisine" in the Sichuan Cuisine system, which is sour and fresh and refreshing, and relieves the fatigue of the summer heat

Main Ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. Accessories 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili peppers, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.

1, the carp scales, gills, disemboweled, gutted and washed, with a knife to take down two fans of fish, the head of the fish split, the money bone into blocks. Pickled green sauerkraut washed and cut into sections.

2, the frying pan on the fire, put a little oil hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled green pickles stir-fried flavor, add soup to boil, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Add salt and pepper to spare.

3, the fish will be sliced into 0.3 cm diagonal knife fish slices, add refined salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

4, the pot of soup boiled flavor, the fish slices shake into the pot. Heat the oil in a separate pan, stir-fry the pickled peppers to taste, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices break raw to cooked, add monosodium glutamate, pour into the soup pot is complete.