1. The black fish bought in the market has been sliced in advance. Add two slices of ginger, cooking wine, pepper, and starch to the fish fillet and mix well.
2. Mix the fish bones and fish heads with two ginger slices in cooking wine. They were marinated for more than ten minutes respectively.
3. Wash the sauerkraut in water and soak for a while, cut into large slices, millet pepper and pickled pepper and two into small pieces.
4. Prepare minced coriander, minced garlic seedlings, and sliced garlic.
5. Take out the ginger slices from the previously pickled fish, sauté in a frying pan, turn to a low heat, put the chopped green onion and half of the garlic slices and saute until fragrant, then add pickled cabbage, millet, pepper and pickled pepper to fragrant.
6. Add the fish bones and fish heads and fry them, add water to boil, and simmer for a few minutes.
7. Prepare a hot pot for use on the induction cooker, remove the sauerkraut and fish bones, and leave the sauerkraut soup in the wok.
8. Bring the fish soup to a boil again, add the fish fillets, and boil for two minutes.
9. Pour the fish fillets in the soup into the hot pot. Sprinkle with white sesame seeds and garlic slices.
10. In another oil pan, put the cold oil into the peppercorns and dried chilies, fry them until fragrant, remove them and sprinkle on the fish, turn the oil on high, and pour the oil on to the fish.
11. Sprinkle with garlic sprouts and coriander and finish. After eating the fish add soup, open the fire, and eat it as a hot pot, beautiful!
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