酸菜魚的懶人版的做法，湯鮮味美，魚肉滑嫩，做法簡單，好吃又下飯

食材： 500克巴丁魚、1顆蛋清，1勺鹽，1勺胡椒粉，300克酸菜、半顆白蘿蔔、2包金針菇、1塊姜、4瓣大蒜、2根小米辣椒、1把干辣椒、1把花椒

做法： 1）魚片加入1顆蛋清，1勺鹽，1勺胡椒粉抓勻，腌制10分鐘備用

2）少油炒香薑片蒜小米椒，倒入酸菜炒香加入一碗清水，大火煮開

3）加入白蘿蔔，1勺鹽，蓋上蓋著燜5分鐘；後再加入金針菇，煮軟撈出備用

4）湯底煮開逐片放入魚塊，蓋上蓋子燜1分鐘就煮好可以裝盤了 5）熱油放入干辣椒&花椒爆香，淋熱油在酸菜魚上加上香菜即可享受啦❤️

The lazy version of boiled fish with pickled cabbage, the soup is delicious, the fish is smooth and tender, the recipe is simple, delicious served with rice

Ingredients: 500 grams of patin fish, 1 egg white, 1 tablespoon of salt, 1 tablespoon of pepper, 300 grams of pickled cabbage, half a white radish, 2 packets of enoki mushroom, 1 piece of ginger, 4 cloves of garlic, 2 millet peppers, 1 handful of dried chili, 1 pinch pepper

practice: 1) Add 1 egg white, 1 tablespoon of salt, 1 tablespoon of pepper to the fish fillets, and marinate for 10 minutes.

2) Stir-fry fragrant ginger slices, garlic and millet pepper with less oil, pour in sauerkraut and saute until fragrant, add a bowl of water, and boil on high heat

3) Add white radish, 1 tablespoon of salt, cover and simmer for 5 minutes; then add enoki mushrooms, cook until soft, remove and set aside

4) Bring the soup to the boil, put in the fish pieces one by one, cover and simmer for 1 minute, then it will be cooked and ready for serving 5) Put the hot oil into the dried chili & pepper and sauté fragrant, pour the hot oil on the sauerkraut fish and add coriander to enjoy it ❤️