1. Saute the pepper and cinnamon in hot oil
2. Pour in Chaotian pepper, ginger slices, green onion and stir fry until fragrant
3. Add pickled peppers and stir fry until fragrant
4. Pour the bean paste and stir fry for the red oil
5. Add sauerkraut and stir-fry until the moisture evaporates and the fragrance is released, set aside
6. In another pan, fry the fish head and fish bones until both sides are slightly yellow
7. Add enough water at one time, cover, and boil on high heat until it is milky white
8. Take out the fish head and fish bones and put them in the pot that comes with the induction cooker
9. When cooking the fish soup, you can slice the fish fillets, generally starting from the tail (this depends on experience, you can use more slices a few times). The fish fillets should not be too thick, not easy to taste, and not too thin. They will easily fall apart when they are cooked.
10. The sliced fish fillets are marinated with egg whites, white pepper, and salt for a while to taste
11. Pour the fried sauerkraut and other red oil ingredients into the fish soup to taste, add salt and scallops as needed to taste
12. Scoop out the cooked ingredients and put them in the pot of fish head and fish bones
13. Boil the remaining red oil fish soup and pour in the marinated fish fillets
14. When the fish fillet turns white, immediately pick it up and put it into the pot (semi-cooked is fine, it will be heated and cooked before eating)
15. In a separate pot, add cooking oil and chili oil, sauté the pepper, when the aroma comes out, add the dried red pepper, add 2 tablespoons of spicy oil, and pour it on the fish fillet while it is hot (sprinkle the scallion on the fish fillet in advance or parsley)
16. Heat it up before eating. Eat the top fish fillet first, and then the sauerkraut in the middle. It is very tasty. Finally, the fish head and fish bones below are also boiled and tasty. After eating, the remaining juice can still be followed by green vegetables, etc. , Like a hot pot
