1. Remove the scales and internal organs of the fish, wash, separate the flesh and bones with a knife, and slice the fish diagonally.
2. Add appropriate amount of salt, pepper, egg liquid and 3 tablespoons of starch to the fish fillets and marinate for 20 minutes.
3. Wash and cut all the sauerkraut and other ingredients in all ingredients.
4. Put an appropriate amount of oil on the pot, stir fragrant ginger, onion and garlic.
5. Add fish bones and fry until white.
6. Add sauerkraut and pickled peppers and stir-fry for another minute or two.
7. Add enough water (about 900ml), cover tightly and bring to a boil. Turn to medium and low heat and cook until about 15 minutes, the fish soup will turn white.
8. Add some salt to taste.
9. First pick up the fish-bone sauerkraut and leave it in the fish soup pot.
10. Bring the fish soup to a boil over high heat. Use chopsticks to sandwich the fish fillets into the soup one by one and cook until they are ripe.
11. After the fish fillets are cooked, pour the soup into the sauerkraut bones.
12. Put an appropriate amount of oil in the pot, add dried chili and pepper, and cook on low heat until the pepper and pepper are fragrant and the oil is boiling hot.
13. Put the green chili slices on the fish fillets, and evenly pour the hot chili oil on the fish fillets to finish.
14. Finished product.
Tips:1: When cooking fish fillets, do not stir them with a spatula. So as not to boil the fish fillets to pieces.
2: The amount of water depends on the size of the fish.
