1.
Marinated:
Wash and chop the Anhui fish into even small pieces, add appropriate amount of shredded ginger, cooking wine, beer, cornstarch, and salt, then stir evenly and marinate for 20 minutes;
Dice ginger and garlic, and cut dried chili into sections for later use;
Slice tomatoes, chop sauerkraut, and set aside;
2.
Fried fish head:
Put the fish head in the oil and fry it until golden on both sides, then remove it for use
3.
Leave the oil in the pot, add garlic/ginger, dried chili segments, boiled fish seasoning, tomatoes, sauerkraut, and fry until fragrant, then pour in some boiling water.
Add appropriate amount of light soy sauce, oil consumption, rock sugar, boil on high heat and cook for 5 minutes;
4.
Make the soup base:
Add the fish head and tail and continue to cook for 10 minutes;
5.
Put the fish cubes:
Add the fish cubes and cook for 3 minutes;
Then fish out the plate;
6.
Splashing oil:
Add appropriate amount of salt, chili powder, salt and pepper, and pepper, and then pour hot oil on it.
Tips:The chili powder will be more fragrant if you roast it in the oven for about 10 minutes in advance!
