1. 1. Don't slice the fish too thinly. 2. Add egg whites, cooking wine, spicy powder, starch, salt (if the marinating time is short, put more), and MSG into the fish, and then marinate in the refrigerator for about 15 minutes.
2. Cut the sour bamboo shoots and pickled mustard greens for later use
3. Cut condiments
4. 1. Put oil in the pot (larger quantity), put ginger, chili, and garlic until fragrant. 2. Stir-fry the sour bamboo shoots and mustard greens to taste and add one-third of the boiling water. After boiling on high heat, adjust to medium heat and cook sour, add salt to adjust the soup. 3. Boil the water in another pot on a high fire. 4. After the water is boiled, the fish with bones will be added first, and then the fish fillets will be added after the water is watered. 5. Don't cook the fish fillets until the meat turns white, then transfer to the sauerkraut soup pot.
5. 6. Put the oil in a fish pot, add too much ginger, garlic and chili to fragrant, pour the oil on the pickled cabbage fish to eat
Tips:If you have sauerkraut, you can buy sauerkraut directly. In addition, this dish is only slightly spicy, so it is more suitable for the taste of southerners. The sour is very refreshing and appetizing. If there are pickled peppers, it may be more fragrant.
