1. Prepare the ingredients, chopped pickled cabbage and coriander, blanched bean sprouts, black fish fillet, ginger, pickled pepper, and Chinese pepper
2. Tick off the fish along the fish bones. When the fish is relatively slippery, use a cloth to cover the fish to tick it to avoid slipping and hurting your hands.
3. Black fish fillets several times until the water becomes transparent, add salt and egg white to mix well and marinate
4. The remaining sliced fish
5. Stir fry thoroughly
6. Add water to boil the soup
7. Boil until milky white into the soup pot and set aside
8. Stir-fry pickled peppers and peppercorns in a frying pan to create a fragrant flavor
9. The bean sprouts and sauerkraut prepared in advance are fried thoroughly
10. Transfer to the black fish soup pot before, add an appropriate amount of salt, and bring the MSG to a boil
11. Add the marinated fish fillets and cook for two to three minutes
12. Pour in coriander, forgive the full coriander leaves, prefer to eat
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