Snakehead, pickled vegetable seasoning bag, dried pepper, garlic cloves, shallots, ginger slices, Chili noodles, garlic, white sesame seeds, coriander powder, salad oil, raw egg white, salt, cooking wine, raw flour, white pepper powder and chicken essence.

Exercise:

1, oblique-edged fish, so that every fish has skin and meat.

2. After all the fish pieces are sliced to size, add raw flour, an egg white, salt, white pepper, cooking wine and chicken essence.

3. After whipping and sizing, each fillet is evenly wrapped and set aside for pickling.

4. Prepare seasonings, dried peppers, peppers, shallots, ginger, garlic and sauerkraut.

5, put the oil in the oil pan, stir-fry the pepper and pepper on a small fire, don't fry it black, and immediately remove it when it turns black and discolored, and keep the oil for later use.

6. The remaining spicy garlic cloves are slightly golden, then add shallots and ginger and stir-fry until fragrant.

7. Drained fish bones and fish heads were fried together and changed color.

8. Pour the discolored fish bones and fish heads together with the oil into the sauerkraut soup and cook them together.

9, stew for a while, the soup is white, the fish bones and fish heads are crisp and rotten.

10, turn on the fire and cook until it boils. Quickly pour the sliced fish, spread out the chopsticks and continue to cook on the fire until it boils. When cooking, the fish fillets are cooked, white, wrinkled and floating on it.

1 1. Take fish fillets and soup and cover them with sauerkraut.

12, do not wash the oil pan, continue to drain the oil, stir-fry the Chili noodles with low heat, and immediately leave the fire if it changes color slightly.

13. Filter Chili noodles to leave Chili oil.

14, Chili oil back to the pot, add garlic and a little sesame seeds and stir fry.

15, finally sprinkle with coriander powder.