Sour Cabbage Fish

[Dish Name]Sour Cabbage Fish

[Cuisine]Northeastern Chinese Cuisine

[Characteristics]Fresh, tender and refreshing; stimulates the appetite and strengthens the spleen; sobers one up and refreshes the spirit; the soup is delicious and palatable.

[Ingredients]

Main ingredients: 1 carp (about 1000 g), 250 g aged pickled green sour cabbage. Auxiliary ingredients: 1 egg white, 40 g blended oil, 1250 g soup, 4 g refined salt, 3 g monosodium glutamate, 4 g pepper powder, 15 g cooking wine, 25 g chopped pickled chili, 10 Sichuan peppercorns, 3 g sliced ginger, 7 g garlic cloves.

[Preparation Method]

1. Remove the scales and gills from the carp, slit open the belly, remove the innards and wash clean. Use a knife to take off the two fillets of fish meat, split open the fish head, and cut the bones into pieces. Wash the pickled green sour cabbage and cut into sections. 2. Place a wok over the heat, add a little oil and heat it, add the Sichuan peppercorns, sliced ginger and garlic cloves and fry until fragrant, then pour in the pickled green sour cabbage and stir-fry until its flavor is released. Add the soup and bring to a boil, add the fish head and fish bones, and cook over high heat. Skim off the foam on the surface of the soup and drizzle in the cooking wine to remove the fishy smell. Then add the refined salt and pepper powder and set aside. 3. Cut the fish meat diagonally into butterflied slices about 0.3 cm thick, add the refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish slices are evenly coated with a layer of egg batter. 4. After the soup in the wok has been cooked until flavorful, shake the fish slices loose and add them to the wok. Heat oil in another wok, stir-fry the chopped pickled chili until its flavor is released, then pour it into the soup wok and cook for 1 to 2 minutes. When the fish slices are just cooked through, add the monosodium glutamate, pour into a soup bowl and serve.