How to cook fish in sour soup

• 1. Remove the scales and internal organs of the fish and wash it.Shave the whole fish meat along the fish bones, cut the fish meat diagonally into slices, and set aside
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  2.Cut the fish bones into pieces and set aside

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  3. Prepare Sichuan pickles (including canned pickle juice ), spare

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  4.Put the fish into the basin and add ginger slices (5 grams) , water starch (use 40 grams of water and 20 grams of starch to make water starch), egg white, cooking wine (5 grams), salt (3 grams) and white pepper (2 grams), stir well.

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  5. Marinate the fish for 20 minutes

• 6. Heat oil in a pot, add dried chilies, kimchi, canned kimchi juice, and white vinegar (15 grams) into the pot, stir-fry for about 1 minute, and set aside
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  7. Heat oil in the pot over low heat again, add ginger slices (10 grams) and saute until fragrant.Put the fish bones into the pot and fry them

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  8. Fry the fish bones until the fish becomes fleshy White, both sides gradually turn golden yellow

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  9. Add 500 grams of boiling water to the pot (remember to add boiling water), simmer over low heat until the color of the soup begins to turn white

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  10.Will be fired Put the good kimchi base into the pot, simmer over low heat for 2 minutes

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  11.Pot Add white vinegar (10 grams) and salt (5 grams), close the lid and simmer over low heat until the soup turns obviously white

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  12. Remove the fish bones and kimchi base and put them at the bottom of the soup bowl

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  13.Put the marinated fish into the pot and simmer for about 1 minute

• 14.When the fish is mature, add beef powder (3g) and white pepper (3g) and stew until the fish is fully cooked



15.The cooked soup will appear milky white, and the fish will turn white and fully cooked.It is ready to be taken out of the pot and plated

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  16.Pour the fish meat and soup into the soup base (kimchi base and fish bones) In the bowl, an incomparably delicious and nutritious private fish sour soup is ready!