The thickness of the fish fillets should be controlled at about 4 millimeters, too thick, the fish fillets will not be easy to marinate and taste, the cooking time will be longer and the fish will be easy to become old; too thin, the fish fillets will become loose. Be sure to put the fish fillets into the seasoning mixture of grated ginger, cornstarch, cooking wine, white pepper, and egg white and stir for 3 minutes to increase the toughness of the fish fillets, so that the fish fillets will taste tender and not easy to fall apart.

Sauerkraut practice:

Materials:

Main ingredient: 200 grams of sauerkraut, silver carp (sliced) 380 grams

Accessories: canola oil, green onion, ginger 5 slices, peppercorns 20 grains, salt 4 tablespoons, 3 tablespoons of cornstarch, 1 tablespoon of sugar, 3 cloves of garlic, moderate amount of cooking wine, vinegar 3-4 drops, a little chicken broth, dried chili peppers, 5, soybean paste 2 tablespoons

1, ready ingredients

2, sauerkraut cleaned and sliced, and then soaked for about 30 minutes

3, the whole chub roe cut in three, fish bone cut into sections

4, and then peeled the fish slices into a pot

5, poured into 1 tsp of salt, 1 tsp of sugar, 2 tbsp of cornstarch and appropriate amount of cooking wine and scratch well

6, and then Then drop a little canola oil to seal, marinate for about 20 minutes

7, pan hot, pour canola oil, burst a little onion and ginger and garlic foam

8, into the soaked sauerkraut stir-fry

9, stir-frying softened pour into the right amount of water, cook until the sauerkraut is soft and rotting, and then sheng out into the large bowl

10, stay in the bottom of the soup to add the soybean paste to cook over high heat

11, after a while, the fish fillets one by one, the fish fillets one by one, the fish fillets one by one.