2. Marinade: egg white (1 piece), salt (1/3 tablespoons) and cooking wine (2 tablespoons).
3. Seasoning: oil (3 tablespoons) and sugar (1/3 tablespoons).
4. Wash the pomfret, remove the fishbone, and cut it into pieces diagonally along the grain; Cut the onion into sections and the ginger into filaments.
5. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and onion, mix well, and marinate for 15 minutes to taste.
6. Rinse the sauerkraut and cut it diagonally into strips.
7. Heat 3 tablespoons of oil in the pot, stir-fry ginger slices and pepper with small fire, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows.
8. Pour in the seasoning package of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover it and boil it with high fire, and simmer it on low heat 15 minutes.
9. Add 1/3 tablespoons of white sugar to taste, pour in the marinated mandarin fish slices and mix well. Boil over high heat until the fish slices are cooked, and then serve.