Materials:

Fresh carp, Li Ji sauerkraut, onion, ginger, garlic, dried pepper, white pepper, egg white, refined salt, pepper, sugar and cooked sesame.

Exercise:

1, pickled cabbage is washed and sliced with water and copied too cold;

2. Clean the carp and prepare for slicing. Pay attention to remove the fishbone.

3, hot pot oil Put the onion, ginger and garlic into the pot and stir fry, pour the sauerkraut and stir fry, then put the fish bones into the pot and stir fry until the white soup is stewed with water. At this time, you can adjust the taste, add some salt, white pepper, a little sugar, and add a little white vinegar if you think the soup is not sour enough.

4. Add a proper amount of salt, white pepper and egg white to the fish, add a proper amount of corn starch after stirring and mix well;

5. The fish is almost stewed. Put the vegetables in the pot and pour the fish evenly into the pot. If it is lightly cooked, the fish will get old if it takes too long. Take out the fish and put Tonga into the basin.

6. Put chopped green onion, minced garlic, pepper segments, pepper granules and white pepper powder on the surface, heat oil in a hot pot, and start pouring oil when it doesn't sound loud;

7. Sprinkle some cooked white sesame seeds on the surface.