Sauerkraut goes well with Jinsha seabass and carp
Overview
Jinsha perch is rich in protein and 17 kinds of amino acids needed by the human body. The total amino acid content is 89% of the dry weight. It is low in fat, low cholesterol and high in glial protein.
Tags
Ingredients
Steps
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Wash the Jinsha seabass and carp bought from Greedy Mao, remove the bones and slice them. Add salt to the fish fillets and mix well. Add egg whites in portions, add cornstarch and mix well. Drizzle oil on the surface. Marinate for 2 hours and put in the refrigerator for later use.
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Cut the fish bones into sections, put oil in the pot and boil the fish bones into base soup.
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Wash the sauerkraut and soak it in cold water to remove the salty taste. After squeezing the sauerkraut dry, add a little oil to a pot and stir-fry the sauerkraut. Add it to the fish soup and bring to a boil to add flavor.
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Remove the fish bones and sauerkraut and put them into a basin. Continue to simmer the fish soup and gradually add the sliced fish fillets. After boiling, pour it into a container. Sprinkle green onions and rice peppers on top of the soup, and then pour hot oil over it.
