First, treat the fish and cut the fillets into fillets.

1, fish first. Wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head.

2, close to the fish bones, put the fish slices.

3. Cut the fish skin under the fillets downward, obliquely cut into fillets with a thickness of about 0.5 cm, cut the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.

4. Catch fish fillets and fish heads with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate salt, and marinate for 15 minutes.

After the fillets were processed, the fish with pickled vegetables began to be cooked.

1, sauerkraut (pickled vegetables) is sold in many supermarkets. You should buy it from Sichuan.

2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.

5. Drain the fish head and fish, and cook for 10 minute, so as to get a delicious taste.

6. Put the marinated fish fillets into the soup one by one and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little hot oil on the fish fillets.