1. Thinly sliced fish
2. Add cooking wine, 1 tablespoon of salt, 3 tablespoons of starch, 1 egg white, marinate for 5 minutes
3. Put oil in the pot, add ginger garlic, celery, add pickled cabbage fish sauce bag, and stir fry until fragrant
4. Put the sauerkraut bag and stir fry, add water
5. Add the fish heads and cook them, then remove them with sauerkraut and serve
6. After the fish fillets are put in the pot, quickly scald them and remove them
7. Sprinkle with minced garlic, pepper, dried chili, chopped green onion, drizzle with hot oil and serve
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