1. Prepare the ingredients. When buying black fish, separate the meat from the fish bones, and half a white radish
2. Wash the fish with cooking wine, pepper, egg white, light soy sauce, a little salt, cornstarch and marinate for 15 minutes
3. Wash the fish pieces, put dry water in the cornstarch and grab a little bit of starch on each piece of fish bones, pour an appropriate amount of oil into the pan, fry until both sides are browned, remove and set aside
4. Chop garlic, slice ginger, cut sauerkraut into small pieces, pour some oil into the pan, add garlic and ginger slices to fragrant, pour in sauerkraut and stir fry
5. Put in the fish cubes, pour in the right amount of cooking wine and salt, stir fry evenly, don’t use too much force, the fish cubes will break, I just shake the pot
6. Pour in boiling water, more water, about twice as much as the ingredients, bring to a boil, scoop to remove the froth, add the millet pepper, let the soup boil for a while until it becomes milky white
7. Cut white radish into thin slices, pour into the pot and cook until 80% cooked
8. Slowly add the fish, wait for the fish to be cooked, put a little MSG
9. The finished product is out of the pot. I only put five millet peppers. My son also thinks it is spicy. If you don’t like spicy, you can put a little bit less. You can put some coriander on the top.
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