1. Wash the fish, separate the fish from the bones, and skim the fish into slices.
2. Pour the cornstarch from the sauerkraut bag into the fish, and beat the eggs into the fish, except for the egg whites and not the yolks. Stir well.
3. Pour the right amount of cooking oil into the pan, pour the sauerkraut into the pan and stir fry, pour the chili oil in the sauerkraut package
4. Fry the sauerkraut to taste and add water, first pour the fish bones into the pot and wait for the water to boil before adding the fish fillets. Add the right amount of salt and chicken essence.
5. After the fish fillets are cooked, pour them into a bowl, sprinkle with dried chili and minced garlic, heat the pot and pour in cooking oil, and pour the oil over the garlic and dried chilies three times. With coriander
