1. Change all ingredients to knife
2. Change the black fish to the knife to remove the fish bones
3. Cut the fish bones of the fish fillet into a knife into a medium-thick fish fillet
4. Rinse and drain the fish fillets, add a little ginger, chopped green onion, salt, chicken essence, cooking wine, pepper, white sugar (the amount of sugar should not exceed the amount of chicken essence) clockwise, then add an egg white and starch, mix well and set aside
5. Wash the sauerkraut and soak it in water several times (you can taste it not to be too salty), change it into slices or strips and squeeze out the water for later use.
6. Fry the sauerkraut in a hot pan with cold oil (the stewed fish soup is more delicious and whiter)
7. The pan for frying sauerkraut does not need to be washed again. Add a little salad oil to heat. Put in the fish bones and fry on both sides. At the same time, put the ginger, garlic and dried chili in the seasoning and fry it. Put a little cooking wine on the lid. ) Then the important step comes-pour in the "boiled water" that has not had a lot of fish bones, cover the pot and turn to medium heat for 5 minutes, then put in the fried sauerkraut for 5 minutes, and taste the soup before seasoning Put in salt, chicken, sugar, millet spicy (add some water for soaking millet spicy), and white vinegar, boil for one minute, then put all the ingredients out of the pot and leave only the soup
8. Turn off the heat and sprinkle the fish fillets evenly into the soup. Turn on high heat and wait for the fish fillets to change color. You don’t have to wait for the soup to boil and spread the pepper powder into the basin where the fish bones are placed.
9. The key step is here-sprinkle some chopped green onion on the fish (the minced garlic is on the top), use a colander to put a little pepper oil and boil it through the peppercorns and pour it on the minced garlic! So far you're done
