There is no need to add vinegar, because the sourness of sauerkraut is already enough, and adding vinegar will destroy the taste of lemon juice. If you really like it to be more sour, you can add more according to your personal taste.

Ingredients: 200 grams of enoki mushrooms, appropriate amount of ginger, 500 grams of grass carp meat, 150 grams of shredded sauerkraut, 2 garlic heads

Accessory ingredients: 1 tablespoon of starch, 2 tablespoons of cooking wine , 1 tsp salt, squeeze two lemons into juice and set aside, 1 egg white, appropriate amount of pepper

Method:

1. Wash the fish and dry it, use starch egg white Mix pepper, cooking wine, salt and marinate for at least 20 minutes

2. Saute garlic, ginger and peppercorns in oil until fragrant

3. Heat water to boil, add sauerkraut and cook until sour

4. Boil the enoki mushrooms until cooked, pick them up and put them in a basin

5. Pour in the fish and cook for a while, use a spatula to gently push the fish fillets apart until the fish becomes tender. White, take it into a basin

6. Turn off the heat, pour the squeezed lemon juice into the soup, add salt, stir for a few times, add celery, and pour it on the fish

Tips:

1. Grass carp must be marinated first, so that the fish meat will be delicate, tender and tight. The longer the time, the more delicious it will be.

3. (After cooking for a while, push the fish fillets apart so that the soup will not become thicker. Because the fish is marinated in starch, if the starch is stirred up immediately, the starch will be dispersed and the soup will become thicker.)

4. (Add lemon juice only after turning off the heat. The aroma of lemon juice will not evaporate, and it is better to maintain the sour taste and aroma of lemon)