1. Fish fillets: First, remove the scales, clean them, cut off the head and tail, and scrape off the black film inside the fish.

2. Avoid slippery fish fillets and dry the mucus with kitchen paper.

3. Cut along the fishbone on the back of the fish with a knife and divide the fish into two pieces.

4. One of the fish will definitely have a biting bone on its back, so be careful to separate the main bone from the fish.

5. After complete separation, you can get two fish with big bone spurs removed, and the big bone spurs are cut into sections for later use.

6. Cut the fish head in half, cut the fish tail and bone ridge into bowls, and marinate with cooking wine, egg white and starch.

7. Carefully remove the residual fishbone from the fish with a knife until there are no fishbone.

8. The inside of the fish is facing up, and the knife is cut into fillets at a 45-degree angle. The thinner the fish, the better.

9. Cooking process of pickled fish: Pouring bagged pickled vegetables (already cut) produced in Sichuan into a bowl, and cutting green onions, millet spicy, dried peppers, ginger slices and garlic. Fish fillets and fish bones are put into bowls respectively, and both are marinated with egg white, a little starch and cooking wine.

10. Put oil in the pan, saute ginger, onion, millet, spicy and dried pepper, and then add sauerkraut and stir-fry together to get fragrance.

1 1. Add clear soup (chicken soup and bone soup or Shiqing soup) without water. Pour the fish skull and cook for 10 minutes. Add cooking wine and pepper to taste.

12. key: after the white fish soup is cooked, remove all the fishbones, so as not to scratch the fish fillets too much, resulting in incomplete fish fillets.

13. Finally, pour in the fish fillets, simmer for 2-3 minutes, and take them out immediately to prevent aging. Finally, sprinkle some chopped green onion for fragrance.