1. Prepare the ingredients
2. Wash the sauerkraut and cut into wide strips
3. Wash pickled peppers and cut off the roots
4. Wash the green onion, ginger, garlic and Chaotian pepper, cut the ginger and garlic into slices, cut the green onion, chopped green onion, and dice the pepper
5. Remove the internal organs of the fish, clean it, remove the head, stick a knife to the fish bone slices from the tail of the fish, do not throw away the fish bones for use
6. Tilt the knife surface at 45 degrees, slice the fish into thin slices from the tail, and cut the fish bones into sections
7. Add 20g cooking wine, 5g pepper, and 5g salt to the fish fillets after controlling the water. After mixing evenly, pour in the egg liquid, 20g starch and a small amount of edible oil
8. Heat oil in a pot, add green onion, ginger, garlic and stir fragrantly, pour in fish bones, fry until both sides turn yellow, add water to boil
9. Boil the soup over high heat until white (simmer for about 10 minutes), pour out and set aside
10. Clean the pot and reheat the oil, add green onion, ginger, garlic and stir fragrant, add pickled peppers and sauerkraut, stir fry for 1-2 minutes
11. Strain the boiled fish bone broth to remove the bone residue and pour it into sauerkraut, cook for about 10 minutes on medium heat, add 5g salt, 5g chicken essence, 10g sugar, 5g pepper, and cook for 1 minute
12. Put the fish fillets and cook on high heat for 2 minutes, pour in 10g of vinegar to get rid of the fishy, cook for another half a minute, turn off the heat and pour
13. Clean the pan with hot oil, add Chaotian pepper, chopped green onion and stir-fry, then pour it on the fish
14. Alright, bring it to the table for dinner!
Tips:Please be careful not to accidentally injure your little hands when cutting fish fillets with the knife surface at 45 degrees.
