Ingredients: one snakehead, one bag of sauerkraut, more than 0/0 of dried red pepper, one handful of pepper, one onion, one ginger, one garlic and one green pepper, three spoonfuls of dried starch, one egg white and a proper amount of salt.

Exercise:

1, prepare the required raw materials. Cut sauerkraut into pieces;

2. Remove the fish head, tilt the knife to remove the fishbone, leaving the net fish;

3. Rinse the fish with clean water, slice the fish from the tail with a blade towards the tail and cut it into fillets;

4. Slice the fish fillet, put a tablespoon of salt, wash it with clear water, and turn it into a crystal clear fish fillet;

5. Marinate the fish fillets with salt, white pepper, an egg white and three teaspoons of dry starch;

6. Stir evenly by hand and marinate for 20 minutes;

7. Wash fish heads and bones to remove blood;

8. Blanch the sauerkraut and remove it for use;

9. Cut the dried pepper into small pieces, cut the onion into large pieces, slice the ginger and slice the garlic;

10, put oil in the pot, add shallots, ginger and garlic and stir fry;

1 1, fried fish skin with fish head and fish tail bones;

12, add sauerkraut and continue frying for one or two minutes;

13, add enough boiling water, bring to a boil with high fire, and cook for 20 minutes on medium fire until the fish soup turns white. Season with salt;

14, fish head sauerkraut, etc. Take it out and put it at the bottom of the basin;

15. Boil the fish soup over high fire and add the fish fillets little by little;

16, fish fillet 7. 8 when cooked, take it out and put it on a basin, and pour in fish soup;

17, put oil in the pot, put pepper and pepper into cold oil, simmer on low fire, and pepper becomes shiny and dry;

18. Take out the pepper and pepper and put them on the fish fillets. Sprinkle green peppers on the fish fillets. The oil fire smoked and poured on the fish fillets.