Materials:

Seasonings: sliced onion, ginger and garlic, wild pepper, pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, raw flour, spicy oil and cumin powder;

Ingredients: herring, carp or grass carp; Pickled sauerkraut;

Practice:

Step 1: separate the herring from the middle part of the fish back with a knife from beginning to end, then cut the fish into pieces. After that, put a little water, a little salt monosodium glutamate, cooking wine and raw flour into the fish fillets for sizing, so that the fish fillets will be tender. Be sure to grasp the fish fillets by hand to make them very slippery, and the fish fillets are ready.

Step 2: Cut the picked fish bones into blocks, put them together with sauerkraut, and start to fire the pot. Add half a spoonful of oil and vegetable oil into the pot, heat it to about 90 degrees, add seasoning, onion, ginger, garlic and pepper, fry until it smells fragrant, then add fish bones and sauerkraut, stir-fry for two minutes, which will be more fragrant. After frying fish bones and sauerkraut, add boiling water or broth according to the proportion.

Step 3: boil the water for about three minutes with a large fire. Take out the fish bone sauerkraut with a colander, and season the soup left in the pot. Often, if the taste in the soup is sour and salty enough, add a little white vinegar and boil the soup until it rolls. Put the prepared fish fillets into the boiled soup and gently push it with a spoon. Remember not to stir it hard, as it will break the fish fillets. After scalding, gently pour the fish fillets with soup into the pickled fish that has already been cooked.

The last step: sprinkle some cumin powder, pepper, onion and garlic slices on the fish fillet, put the spicy oil in the pot and heat it to a high temperature, pour it on the seasoning sprinkled on the fish fillet, and finally add the cleaned coriander.