1.

Get the ingredients ready.

2.

Wash the fish and remove the head. Put a kitchen towel below and above, and cut it into two pieces from the back with a knife.

3.

Chop up the fish.

4.

Wash the fish, slice off the bones and brisket with an inclined knife, leaving the fish clean.

5.

Wash fish heads and bones for blood. It's best to wash it several times, which is the key to milky white fish soup later.

6.

Wash the bloody fish, put a kitchen towel under it, the knife is inclined at 40 degrees, and slice the fish from the tail, with the blade facing the tail. Slice into fillets.

7.

The sliced fish fillets are washed once with a spoonful of salt and washed repeatedly with water to become crystal clear fish fillets. Be sure to wash it into transparent fish fillets, so that the fish is more tasty and refreshing.

8.

Marinate the washed fish fillets with a teaspoon of salt, a teaspoon of white pepper, half an egg white and three teaspoons of dry starch, and carefully and repeatedly mix them by hand. Let stand for 20 minutes.

9.

Shred sauerkraut and blanch for later use. The pepper is cut into circles with the pepper. Fish skull, fish skin ready, ginger slice.

10.

Stir-fry shallots, ginger and garlic in oil, add fish head, fish tail, fish bone and fish skin, and stir-fry for one minute.

1 1.

Add sauerkraut and stir-fry for another minute. Add enough boiling water.

12.

Bring the fish soup to a boil over medium heat for 20 minutes until it turns white. Add salt. Take out all the ingredients in the soup and spread them at the bottom of the bowl.

13.

Then cook the fish soup with a big fire, put the fish fillets in little by little, shake the pot, and take out the top fish fillets 7 when they are ripe and put them on the bowl.

14.

Filter the fish soup and pour it into the bowl.

15.

Put the oil in the pot. When the oil is cool, add the pepper and pepper rings, and simmer. Pay attention to the pepper, and it will become reddish, yellowish, oily, dry and crisp. Pay attention to observation and don't get through the fire.

16.

Pepper and pepper are fished out and put on the fish fillet, and green and red peppers are sprinkled on the fish fillet.

17.

When the oil is on fire, smoke is emitted, and it can be poured on the fish fillet. It is very important to pour oil, so you must burn the oil hot and smoke, and visually there will be smoke coming out continuously. It's delicious to pour it with a creak.