Sauerkraut fish fillets

Materials

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

Practice

1, fresh fish by dissecting and killing, remove scales, fins, gills and viscera, wash, with a razor blade under the two fans of fish meat, the other will be the head of the fish split, the fish bone chopped into

1.5 cm size of the block; pickled bok choy a little bit of washing, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; soaked red pepper crushed into fine powder.

2, the pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger slices, peppercorns burst out of the flavor, and then under the pickle stir-fried, mixed with fresh soup boil.

3, under the fish head, fish bone block with fierce fire simmering, beat the foam, cooking wine, under the Sichuan salt, pepper seasoning, continue to simmer.

4, the fish slice into 3 mm thick diagonal blade with skin fish, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate code flavor.

5, and then break the shell of the egg, pour the egg white, mix well so that the fish slices wrapped in a layer of egg white, and then gradually shake the fish slices, into the simmering fish soup pot.

6, 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 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 that is complete.