1. Prepare a larger fish, I made Fushou fish. Also prepare chopped sauerkraut, ginger garlic, pickled pepper, Zhitian pepper, and chopped green onion.
2. Remove the fish heads and steaks, and fill the fish into fillets. The fillets should not be too thin, about 1.5 cm.
3. Fish fillets are cooked with cooking wine, oyster sauce, light soy sauce, pepper, egg white, salt, starch, and then marinated with cooking oil to prevent adhesion; fish bones are also caught with oil, oyster sauce, light soy sauce, pepper, and cooking wine Evenly, set aside for 10 minutes.
4. Heat the oil, add the fish bones and ginger garlic and fry until the color changes on both sides.
5. Add sauerkraut and pickled peppers and stir fry gently.
6. Pour boiling water.
7. Put the bean sprouts and cook for 3 minutes on high heat (remember to turn the bean sprouts into the soup).
8. The next light white.
9. Take it out and leave the soup in the pot.
10. Fill the fish.
11. Use a spatula to gently press the fish fillets into the dashi, remember not to stir fry with a spatula.
12. After the fish fillets are all discolored, turn off the heat and serve. (You can taste the taste of the fish soup during this process, and then adjust the saltiness yourself)
13. Pour all the fish fillets into the basin of the fish bone just now. Sprinkle with chopped green onion and Zhitian pepper.
14. Drizzle with hot oil.
15. The sauerkraut fish is ready! The fish is very delicious and the soup is delicious. The soup can also be used to make hot and sour noodles or boiled noodles!
Tips:Those who like spicy food put more chili on top of the condiments!
