1. Raw materials: sea bass, sauerkraut, bean sprouts, egg white, starch, salt, sugar, white vinegar, white pepper, cooking wine, oil, green onion segments, ginger slices, garlic cloves.

2. Remove the fish fillets from the sea bass and wash the fish fillets with water. You can drop a little white vinegar in the water when washing.

3. Wash the fish fillets and squeeze out the water. Add 1 tsp of salt, 1 tsp of sugar, egg white, starch, half a tsp of cooking wine, and mix well.

4. Use your hands to form a claw shape, beat the fish fillets clockwise until thick, add pepper and oil, continue to beat clockwise evenly, cover with plastic wrap and refrigerate for more than 15 minutes.

5. Cut the fish head, tail and bones into large pieces, wash them several times like the fish fillets, squeeze out the water, add some green onions, 2 slices of ginger, and half a spoonful of cooking wine, and knead evenly. Marinate for about 15 minutes.

6. Wash the sauerkraut and bean sprouts, and cut the sauerkraut into sections.

7. Heat the oil in the pan and sauté the onion, ginger and garlic until fragrant.

8. Fry the fish head, tail and bones until brown on both sides.

9. Add a lot of water and bring to a boil over high heat, then turn to low heat and make the soup.

10. Boil the fish soup until it turns milky white, use a slotted spoon to remove the fish heads and tails.

11. Take another pot, heat the oil and sauté the sauerkraut, add the fish soup and bring to a boil, add salt, sugar and white vinegar to taste, then add the bean sprouts and bring to a boil.

12. Remove the bean sprouts and sauerkraut and place them on the bottom of the large soup bowl.

13. Keep the fish soup pot on low heat and add the fish fillets. When adding the fish fillets, use your fingers to twist the fillets.

14. Boil again and bring to a rolling boil.

15. Pour the fish fillets and fish soup into the soup bowl. If you like chopped green onions, you can garnish with chopped green onions.