1. This time I chose a black fish.
2. Decompose the fish body and separate the fish flesh from the fish bones.
3. Slice the fish.
4. Add a little salt, starch, and egg white to the fish fillets.
5. The separated fish bones and fish skin are cooked for use.
6. Cut ginger, green onion into small sections, and sauerkraut into sections. (Sauerkraut bought outside must be rinsed and soaked repeatedly in clean water)
7. Add appropriate amount of vegetable oil or lard.
8. Add green onions, ginger, and sauerkraut to stir fry, then add fish skin, fish bones, a little pepper, rock sugar and stir fry together.
9. After the ingredients have tasted, add appropriate amount of water or broth, season the soup after rolling, cover the pot and simmer for half an hour on low heat.
10. After the soup is simmered, add the previously prepared fish fillets and cook for 2 minutes on high heat.
11. Out of the pot.
Tips:The sauerkraut fish made this time has a lighter taste. For those with heavy flavors, you can add pickled ginger, pickled peppers, dried chilies, etc. during frying.
