1. After buying fish at the vegetable market, the stall owner can help remove the bones and cut the fish into slices. Wash the sauerkraut and cut into small pieces.
2. Soak the fish fillets in clean water for a while, drain the blood and marinate. When marinating, put a small spoonful of salt and catch it evenly, so that the fish can produce isinglass. Then add chicken essence, pepper, and cooking wine and stir well.
3. Add the egg white and starch to the marinated fish.
4. Chop chives, slice ginger, mince garlic, mince dried chili
5. Put oil in the pot, first add a little pepper, then add ginger slices and minced garlic, add sauerkraut, wild mountain pepper and fish head, stir fry, add appropriate amount of cooking wine, white vinegar to remove fishy.
6. Add proper amount of boiling water, boil off the foam, add two teaspoons of salt, continue to cook for five minutes, remove the sauerkraut and fish bones into the basin
7. Turn the heat to a low heat and add the fish fillets. Remember to reduce the heat, otherwise the fish fillets will break easily. Pour into the pot after boiling.
8. Place minced garlic, shallots, and chicken essence on the fish fillets, add oil to the pot and heat to 80 to 90% heat, put in the pepper and dried chilies, turn off the heat, and pour on the fish fillets, you're done!
Tips:For sauerkraut, you need to buy Sichuan sauerkraut, which is different from Northeast sauerkraut. Fish should be fresh, preferably grass carp. Wild Sanjiao is a bit spicy, so you can add it according to your taste. Cooking, it must be pleasing to the eyes, so as to arouse the appetite!