material

950g grass carp, 350g sauerkraut,15g pepper,10g garlic,10g ginger.

method of work

1, clean the fish, split the head, break the fish bones into pieces, slice the fish with an oblique knife, slice the sauerkraut, remove the eggs and dry the fine bean powder to make egg white bean powder.

2. When the oil is heated to 50% heat, add garlic cloves, ginger slices and pepper grains to smell, then stir-fry the vegetables, add fresh soup to boil, cook the fish head and fish bones with strong fire, remove the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook.

3. Slice the fish into 3 mm thick sliced fish with skin, put it into a bowl, taste it with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, and mix well to wrap the fish slices with a layer of egg white. Then shake the fish slices gradually and put them into the boiled fish soup pot.

4. Finally, when the oil is heated to 50% heat, stir-fry the minced chili peppers, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw, add monosodium glutamate to enhance the taste and freshness, and pour them into the soup bowl.