2. After the fish fillets are washed, squeeze out the water, add 1 tsp of salt, 1 tsp of sugar, egg white, starch and half a tsp of cooking wine, and catch well.
3. Make your hands claw-shaped, beat the fish fillets clockwise until they are thick, add pepper and oil, continue to beat them evenly clockwise, cover them with plastic wrap and refrigerate for more than 15 minutes.
4. Cut the fish head, tail and bones into large pieces, and wash them several times like fish fillets. After squeezing out the water, add some shallots, 2 pieces of ginger and half a spoonful of cooking wine, grab them evenly, and pickle them for about 15 minutes.
5. Wash sauerkraut and bean sprouts, and cut sauerkraut into sections.
6, oil pan, saute shallots, ginger, garlic.
7. fry the fish head, tail and bone on both sides of the pot.
8, add a lot of water to boil and turn to a small fire.
9, until the fish soup becomes milky white, remove the fish head with a colander, and the fish tail is not used.
10, take another pot, add oil and heat stir-fried sauerkraut, add fish soup to boil, add salt, sugar and white vinegar to taste, and then add bean sprouts to boil.
1 1, remove the bean sprouts and sauerkraut and spread them at the bottom of the big soup bowl.
12. Keep the fish soup pot on low heat, and put in the fish fillets. When you put in the fish fillets, twist the fish fillets with your fingers.
13, boil again and roll again.
14. Fish fillets and fish soup are poured into the soup bowl. You can decorate chopped green onion when you love chopped green onion.