Materials:

Seasoning: sliced onion, ginger and garlic, pepper, pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, raw flour, spicy oil and cumin powder;

Ingredients: herring, carp or grass carp; Pickled sauerkraut;

Exercise:

Step 1: separate the herring from the middle part of the fish back with a knife from beginning to end, and then cut the fish into pieces. After that, put a little water, a little salt monosodium glutamate, cooking wine and raw flour in the fish fillets to make them tender. Be sure to grasp the fish fillets by hand, so that the fish fillets are very slippery and the fish fillets are ready.

Step 2: Cut the selected fish bones into pieces, put them together with sauerkraut, and start to boil. Add half a spoonful of oil and vegetable oil to the pot, heat to about 90 degrees, add seasoning, onion, ginger, garlic and pepper, stir-fry until the fragrance is overflowing, then add fish bones and sauerkraut, stir-fry for two minutes, it will be more fragrant. After the fish bones and sauerkraut are fried, add boiling water or broth in proportion.

Step 3: Boil the water with high fire for about three minutes. Take out the fish bone sauerkraut with a colander and season the soup left in the pot. Often if the taste in the soup is sour and salty enough, add a little white vinegar and boil the soup until it boils. Put the prepared fish fillets into the cooked soup and gently push them with a spoon. Remember not to stir hard, it will break the fillets. After blanching, gently pour the fillets with soup into the cooked fish with Chinese sauerkraut.

The last step: sprinkle some cumin powder, pepper, onion and garlic slices on the fish fillet, heat the spicy oil in the pot to a high temperature, pour it on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

The amount of various seasonings added in the last step is adjusted according to personal taste.

It's easy to get it ~ friends who like food can try it themselves!