1. Thaw the pansa fish fillet naturally, cut into thin slices, add salt, cooking wine, and pepper to grasp it (dip your hands), and add water to make starch evenly.
2. Cut garlic into large pieces.
3. Reduce the oil on the fire, pour into the old altar sauerkraut and fish bottom material and stir fry to get a fragrance;
4. Add enough water, boil on high heat for about five minutes, and put the sauerkraut into the soup bowl;
5. Turn down the heat, place the fish fillets separately, and scatter them with chopsticks;
6. When the fish fillets all float to the surface, pour the soup into the soup bowl.
7. Heat the oil and fry the garlic over medium heat until fragrant;
8. Just pour in the noodle soup.
