1. Wash the fish, remove the scales and internal organs.
2. The ingredients for sauerkraut are from Sichuan. Take out the sauerkraut diagonal blade into slices, and cut the ginger into shreds for later use.
3. After taking out the sauerkraut, rinse it with clean water, then separate the leaves and slice them into oblique slices.
4. Cut off the head of the fish and cut it in half from the middle of the fish. Because the fish body is very slippery, you can hold the fish body with a napkin or a napkin, which can effectively prevent fingers from scratching.
5. Separate the ribs from the fish body with a knife.
6. Hold the fish body with a napkin.
7. Pour the oil in the pan, stir-fry the ginger and the peppercorns and sesame pepper. When the fragrant flavor is obtained, add the sliced sauerkraut and continue to stir fry. Finally, add the fish bones and fish heads, stir-fry the cooking wine and black pepper until the fish bones change color, add boiling water and boil it to make a milky white.
8. Slice the fish into thin slices, and use wet starch, salt, and cooking wine to make slurry for later use. After the fish bone soup is cooked, remove the fish bones and sauerkraut, turn off the heat while adding the fish fillets, simmer for three or two minutes, pour the fish fillets on the fish bones and sauerkraut, and pour sesame oil.
Tips:The live fish is peeled and then sliced into slices. The result is as white as snow flakes when cooked, but the slices of the fish without skin are easy to fall apart. It depends on Kung Fu.
