1, carp 1, aged pickled green sauerkraut 250 grams. Accessories 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili pepper end, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.

2, the production process: the carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, the fish head split, money bone made of blocks. Pickled green sauerkraut washed and cut into sections.

3, the frying pan on the fire, put a little oil is 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.

4, the fish oblique knife blade into the people 0.3 cm even 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.

5, the pot of soup boiled flavor, the fish slices shake scattered into the pot. Heat the oil in another pan, stir-fry the chopped pickled chili 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 to become.