Delicious sauerkraut fish(mei wei suan cai yu )

Delicious sauerkraut fish

Introduction:

"Sauerkraut belongs to Sichuan cuisine and is famous for its unique seasoning and cooking techniques. It is made of fresh grass carp and Sichuan pickles. Although it is a folk dish in Sichuan, it is still popular. The meat is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender, yellow and smooth. Sauerkraut was popular in the early 1990s. It has its place in restaurants of all sizes. Chongqing chefs have pushed it to the north and south of China. Sauerkraut is one of the pioneers of chongqing cuisine. "

Production steps:

Materials required:

Grass carp: moderate

Tofu: right amount

Sauerkraut fish bag: right amount

Cooking wine: moderate

Salt: right amount

Starch: right amount

Egg white: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Mei Wei Suan Cai Yu