1. After removing the scales and washing the fish, control the water slightly. Slice off the fish on both sides.
2. The fish bones and fish heads are placed separately and rinsed repeatedly. Control the water after washing the fish.
3. Slice the cleaned fish meat into fish fillets, and make a 45-degree angle with the knife facing the tail of the fish. After the slices are finished, add a spoonful of salt and knead, and then rinse repeatedly. At this time, the fish will become slightly transparent.
4. Add a little salt, cornstarch, pepper, and egg white to the fish slices that have been washed and controlled in water.
5. Cut the green onion, ginger, and garlic for later use, and cut the sauerkraut for later use.
6. Add oil to the pan and put the onion, ginger, garlic and saute into the pan, then add the sauerkraut and fry for about one minute.
7. Then add the fish head and fish bones, stir fry a few times, add boiling water, turn the pot to medium heat and simmer the soup, about 15 to 20 minutes.
8. Remove the stewed fish bone sauerkraut and set aside for the soup.
9. Bring the fire to a boil, add the fish meat, the fish will be cooked quickly, and then pour it all into the fish bones just taken out.
10. Put the oil in the pan and add the pepper and pepper. This should be quantified according to the taste of the family. The sauerkraut will also be slightly spicy.
11. After sautéing, remove the chili and pepper and place them on the fish that has been out of the pot, and pour hot oil on the fish to make a sizzling sound.
Tips:1. Make sauerkraut fish, carp, grass carp, black fish. My dad at home fished too many sea bass to eat, so I used sea bass this time.
2. The sauerkraut itself is quite salty, and the fish soup can be salted or not, depending on the taste.
3. If you go to the market to buy live fish, the place where the fish is sold will be good. You don't need to film yourself.
