Sauerkraut fish with fresh fish and pickled vegetables soup, because pickled vegetables taste sour, so the name. Sichuan folk, early winter pickled with green vegetables pickled sauerkraut, big jar storage, take with, can eat until next summer. Sauerkraut with chicken, duck, fish, meat soup dishes, sour fresh refreshing, summer solution greasy.

Ingredients

1 carp
1 bag of pickled cabbage
1 green onion
Proper amount of white sesame
Proper amount of egg white
5 slices of ginger
4 cloved garlic
Moderate salt
10 dry red peppers
20 Chinese prickly ash
3 teaspoons starch
2 tbsp vegetable oil
Appropriate amount of water

Directions

Step 1
Wash the fish by laparotomy, cut it into pieces, put it in the container, add some egg white and starch, mix well, and let it stand for 10 minutes.

Step 2
Cut onion, ginger, garlic and set aside. Wash and slice pickled cabbage.

Step 3
Add cooking oil into the pot. When the oil is hot, add green onion, dry red pepper and pickled cabbage. Stir fry until fragrant. When the fragrance overflows, add about 1kg water and bring to a boil.

Step 4
Add the prepared fish fillets to the soup, add appropriate amount of salt, cook for 2-3 minutes, then start the pot.

Step 5
Sprinkle with minced garlic, Chinese prickly ash and sesame, and then pour hot oil on it.