1. The fish is slaughtered, washed, and marinated with salt, onion and ginger.
2. Add oil to the pot, pour the fish bones and fry it, pour in boiling water, flush the soup over high heat, make the soup white and remove the fish bones.
3. Prepare crispy radish slices (soaked in old brine for 2 days), sour sauce (Haitian apple cider vinegar + Haitian white vinegar), pickled cabbage sauce (soaked wild mountain pepper + sauerkraut stem), sauerkraut (soaked red pepper + sauerkraut).
4. Add sauerkraut sauce, sauerkraut, crispy radish slices, and sour sauce to get the flavor. In pursuit of umami taste, you can put in the right amount, white pepper, white sugar, chicken essence, and monosodium glutamate.
5. Add the fish fillets and cook them.
6. From the pot, add an appropriate amount of dried chili and dried Chinese pepper to fragrant.
7. Prepare the sauce, add seasonings according to personal preference, and put some slick oil on the fish soup in it.
