Fish with Chinese sauerkraut, perfume fish, why is the boiled fish so tender? How is it made?

1. Sichuan sauerkraut is sliced with a knife, soaked in water, and then rinsed to avoid being too salty.

2. Slaughter the carp for later use;

3. At the joint of fish head and fish body, cut the fish head and fish body with a knife, but don't cut the fish bone. Starting from the fish tail, use a knife to separate the fish head from the fish bone until the fish head, so that the fish is separated and the same treatment is done again;

4. Cut the fish into large pieces with an oblique knife, add refined salt, monosodium glutamate, flour and egg white, grab and size evenly, and pour wet starch for later use;

5. Cut the fishbone into 5 cm long segments;

6. Split the fish head from the middle, one for later use;

7. Add pickled peppers and garlic to the oil pan and saute;

8. Add Sichuan sauerkraut, stir-fry with low fire 1 min, pour in broth or clear water, and boil over high fire;

9. Then, add fish heads and bones, cover the pot and cook for 5 minutes;

10. Add a little, monosodium glutamate and pepper;

1 1. Finally, slowly put in the fish fillets and cook them half a minute after you see that the fish fillets are completely white.

Mainly use a small amount of starch and egg white, but also stew with big fire and small fire.