1. Half a large black fish, appropriate amount of sauerkraut, 200g bean sprouts, appropriate amount of pickled pepper\n1 teaspoon of white pepper, appropriate amount of dried chili, appropriate amount of Chinese pepper, 3 star anise, 5 green onions, 5 slices of ginger, 6 cloves of garlic
2. Wash the black fish, remove the head, use a knife to cut the fish into two pieces from the back, and dismember the fish.
3. Wash the fish, the knife is tilted to slice off the fish bones and belly, leaving clean fish, fish head and fish bones are cleaned of blood stains and set aside. It is best to wash it several times. This is the key to the milky white fish soup later. Wash the blood off the pieces of fish, incline the knife at 40 degrees, and start to slice the fish. The fish will be sliced after a while!
4. The sliced fish fillets are washed with a tablespoon of salt and rinsed repeatedly to form crystal clear fish fillets. Be sure to wash into transparent fish fillets, the fish meat is more tasteful and refreshing.
5. Marinate the washed fish fillets with one teaspoon of salt, one teaspoon of white pepper and three teaspoons of dried starch. Grab it with your hands and let it rest for 20 minutes.
6. Cut the sauerkraut into small pieces and blanch them for later use. Cut the chili into circles with the pepper and star anise. Fish skull fish skin is ready, slice ginger, cut off white onion, cut green onion leaves into small pieces, pat the garlic and peel off the skin, and cut the pickled peppers.
7. Stir-fry chives, ginger, garlic, and pickled peppers in a pot with oil
8. Add fish heads, fish bones, etc. and fry for one minute, add sauerkraut and fry for one minute
9. Add bean sprouts and continue to fry for another minute, add enough boiling water, bring to a boil over high heat, and cook for 20 minutes on medium heat until the fish soup is milky white. Add the right amount of salt.
10. Take out all the ingredients in the soup and spread them on the bottom of the bowl, and put the fish fillets on top
11. Put the oil in the pot, put the pepper and chili rings when the oil is cold, and burn it on a low heat. The chilies become red, yellowish, oily and dry.
12. Pour the soup just now into the fish fillets, then remove the pepper, chili, and star anise and place them on the fish fillets. The filtered oil will burn with smoke and pour it on the fish fillets.
