1. Clean the fish, pay attention to the black part of the belly, pick out the fish along the bones, and cut the fillets into half-centimeter-thick fillets with a knife, so there won't be so many thorns.

2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use.

3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot.

4. Put the fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. (Note: You don't need to wait for the water to boil after adding the fish fillets, you just need to bubble a little, so that the fish fillets will be smooth and tender. )

5. When the pan is hot, pour in the oil and Chili oil, heat it to 80%, put down the red pepper and pepper and stir-fry until fragrant (note: don't stir-fry for too long, just change color slightly), pour it directly on the fish noodles, and you can hear the sound of "squeaking". Sprinkle with chopped green onion and serve.