Cuisine and Efficacy: Szechuan cuisine Kidney toning recipes Recipes for tonifying qi Recipes for invigorating the spleen and opening the stomach Recipes Technique: Burning

Pickled perch soup preparation materials:

Main ingredient: perch 800 grams

Accessories: pickled cabbage 150 grams, 15 grams of wild peppercorns, 30 grams of egg whites

Seasonings: 10 grams of white wine, cornstarch (fava bean) 30 grams, 15 grams of garlic, 15 grams of pepper, 2 grams of MSG, 2 grams of MSG, 2 grams of pepper. ) 30 grams, 15 grams of ginger, garlic (white skin) 10 grams, 15 grams of green onions, 2 grams of pepper, 2 grams of monosodium glutamate (MSG), 8 grams of salt, 25 grams of lard (refined)

Sauerkraut sea bass soup features:

Concentrated dish of fresh fish broth is thick, salty and sour with a slightly spicy flavor.

Sauerkraut sea bass soup practice:

1. sea bass disemboweled and gill washed, diagonal knife sliced;

2. into the white wine, egg white, salt, dry soybean meal mix to be used;

3. pickled cabbage washed and shredded;

4. mountain pepper chopped;

5. oil pan on the fire, under the pickled cabbage stir-fried, then into the mountain pepper, ginger, garlic rice, onion, mixed with water, and then the sea bass soup.

6. put monosodium glutamate (MSG), pepper, white wine, fish fillets, until the fish fillets cooked until white is ready.

Sauerkraut sea bass soup preparation tips:

1. with salt should be moderate, the fish is best to use fresh;

2. fish slices sizing can not be too thick, thickness should be uniform.

Food Compatibility

Perch: Perch should not be eaten with butter, milk cooler and the traditional Chinese medicine thornbush.

Egg white: egg white can not be eaten with saccharin, soy milk, rabbit.