Carp 1 (about 1000 grams), aged pickled green sauerkraut 250 grams. Accessories 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili peppers, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.

Sauerkraut fish

Sauerkraut fish

Production process:

1. Carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, the head of the fish split, the money bone made of blocks. Pickled green sauerkraut washed and cut into sections.

2. frying pan on the fire, put a little oil hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled green pickles stir-fried flavor, add soup to boil, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Add salt and pepper to spare.

3. Fish oblique knife blade into the people 0.3 cm even knife fish slices, add refined salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly wrapped in a layer of egg paste.

4. The pot of soup boiled flavor, the fish slices shake scattered into the pot. Heat the oil in a separate pan, stir-fry the chili peppers to taste, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices broken raw to cooked, add monosodium glutamate, pour into the soup pot is complete.