Snakehead 1

Appropriate amount of sauerkraut

Sichuan pepper

Garlic right amount

Appropriate amount of pepper

Appropriate amount of onion and ginger

Appropriate amount of chicken essence

Appropriate amount of egg white

Appropriate amount of starch

Appropriate amount of black pepper

Proper amount of cooking wine

Proper amount of salt

Pickled pepper quantity

Methods/steps

1

Separate the fish from the bones, chop the bones into small pieces, slice the fish and put them in the soup bowl.

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2

Add cooking wine, salt, black pepper, egg white and corn starch to the fish fillets, and marinate them evenly 15 minutes.

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three

Cut the dried Chili, cut the onion, slice the ginger, chop the garlic into minced garlic, and then prepare some pickled peppers and pepper granules.

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four

Clean the sauerkraut and cut it into filaments for later use.

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five

Pour oil into the pan, first add pepper and stir-fry until fragrant, then add onion, ginger, red pepper, pickled pepper and minced garlic and stir-fry until fragrant.

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six

Pour in sauerkraut and stir-fry for a few minutes to stimulate the flavor of sauerkraut.

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seven

Pour in water, add salt and chicken essence, and bring to a boil. Then continue to cook over medium heat for six minutes.

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eight

Cook the fish bones in the soup until the fish turns white, and then continue to cook until the fish tastes delicious. Take out the sauerkraut and fish bones and put them at the bottom of the soup basin.

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nine

Boil the fish soup, then add the marinated fish fillets, quickly open the chopsticks and cook until the fish fillets turn white.

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10

Gently remove the fish fillets and put them into the soup basin, then pour in the fish soup. Sprinkle pepper, chopped green onion and red pepper on the fish fillet and pour hot oil on it. Fish with Chinese sauerkraut can be served. The fish is crisp and tender, and the pickles are quite tasty.

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