1. The fish is cut with double flying, that is, when the first knife is cut to the end, it is not cut, and then the knife is cut at the thickness of about two coins, and the second knife is cut at this time. Of course, if you can’t cut it, just cut it piece by piece. For two coins
2. The good fish fillets are rinsed gently with water, add salt, sugar, pepper, egg white, cornstarch, and marinate.
3. Cut the sauerkraut into thick strips, and prepare other auxiliary materials (green onion, ginger, garlic, dried chili, pepper, pickled pepper)
4. Heat up the pot, heat, add oil, stir-fry the chives, ginger, garlic, and dried pepper
5. Add sauerkraut and stir fry until fragrant
6. Pour in chicken broth. If you don’t have chicken broth at home, you can just use boiling water.
7. After boiling, add appropriate amount of salt, sugar, light soy sauce, and oyster sauce, then remove the sauerkraut and place it in a basin
8. The remaining soup, turn off the lowest heat, put the fish fillets in
9. Don't stir, use the temperature in the soup to slowly soak the fish fillets
10. Put it in a bowl, pour the fragrant dried chili oil with hot oil, add an appropriate amount of coriander, and enjoy it on the table.
Tips:1. If the sauerkraut is salty, you should be cautious when adding salt. Add sugar appropriately to improve the freshness and neutralize the taste.
2. If the fish fillet is not easy to cut, it can be placed in the freezer for half an hour. When the meat is slightly hard, it is best to cut it.
3. When the sauerkraut is fried in the pot, it must be fragrant before pouring into boiling water or chicken soup, or the sauerkraut will be fishy
4. After the fish fillet is put into the pot, it must be at the lowest heat, do not turn it, let it slowly soak in the soup, so that the taste is smooth and tender, and will not fall off
