Zhaozhou fish with Chinese sauerkraut

Zhaozhou pickled fish material: main ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled cabbage. 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 noodles, 15 grams of cooking wine, 25 grams of pickled pepper powder, 10 peppers, 3 grams of ginger slices and 7 grams of garlic cloves. Features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup. Operation: 1. Remove the scales, gills, laparotomy and viscera of carp, remove two pieces of fish with a knife, split the fish head, and make money bones into pieces. Wash pickled cabbage and cut into sections. 2. Set the wok on fire, heat it with a little oil, add pepper, ginger and garlic cloves to fry until fragrant, then stir-fry with pickled cabbage, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Slice the fish into 0.3 cm long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder to taste, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)