1. A black fish, I let the vegetable market kill, the fish and the bones are separated, the fish head is split, go home and clean it with clean water
2. Chop the fish bones into sections, disconnect the fish head, and wash the blood with running water
3. Shave the middle bones of the fish, slice them into thin slices, marinate in brine for a while, rinse with water until the fish fillets are dry and not greasy
4. Grab the fish bones and fish heads evenly with appropriate amount of cooking wine and salt, marinate for ten minutes, then clean, dry the water, add appropriate amount of starch and marinate for another ten minutes
5. Squeeze the water out of the fish meat, add an egg white and appropriate amount of salt + cooking wine + starch to catch evenly, marinate for 10 minutes
6. Cut the sauerkraut into sections and prepare the onion, ginger, garlic, and chili sections for use (if you have coriander, prepare some coriander, I forgot)
7. Heat oil in a pan and fry fish bones and fish heads on low heat until golden on both sides
8. Add the sauerkraut and stir-fry evenly, sauté the sauerkraut until fragrant
9. Add green onion, ginger, garlic and chili and saute until fragrant
10. Add water and cook on high heat for 3 minutes
11. Take out the sauerkraut and fish bones and place them in a pot, and leave the soup in the pot; add a proper amount of salt + chicken essence + pepper to the soup to season, and bring the soup to a slight boil.
12. Then turn the heat to low, add the fish fillets, and the fish fillets will turn white in about 30 seconds.
13. Take out the fish fillets and place them on the sauerkraut, pour the fish soup into the plate, and put a chili section (cover the coriander with coriander)
14. Heat oil in a pan, saute the pepper, and pour the pepper oil on the fish.
15. Ready to eat
