1. Remove the scales, guts, and gills of the bass, and clean it up
2. Cut a cross from the back of the fish head and a cross cut from the tail. Don’t cut it off. Cut the fish from the north.
3. Separate the fish meat and the fish skeleton. Slice the fish meat. Pay attention to two slices. Don’t cut the first slice. Cut the second slice to form one slice.
4. Marinate the fish slices with salt, cooking wine, pepper and cornstarch. When marinating the meat, process the sauerkraut, cut the ginger, minced garlic, and cut the fish skeleton into pieces.
5. Heat oil in a pot, deep-fry diced peppercorns, sauté ginger and minced garlic
6. Add sauerkraut, stir fry until fragrant
7. Fry the scorched fish skeleton in another pot, add an appropriate amount of water, and cook for a while until the fish soup turns white
8. Add kimchi, chopped pickled peppers, some salt, boil, and put the fish skeleton into a bowl
9. In the remaining soup, put the fish slices, use chopsticks to stir in the same direction, the soup will be boiled and the fish will be white.
10. Finished product
