Ingredients: perch 1.
Accessories: 20g pickled fish bag, 70g pickled vegetable bag 170g sauce bag, egg 1 piece, half onion, ginger 1 piece, cooking wine1spoon, 20 peppers and proper amount of peanut oil.
1, boneless bass slices, add marinated fish powder, add 1 egg, add appropriate amount of cooking wine, and stir and marinate for 15 minutes.
2. Stir-fry garlic, ginger and pepper in hot oil. Fry the fish head and bones until the surface is golden, and then pick them up.
3. Stir-fry sauerkraut and sour radish in hot oil, then add 1 tbsp soy sauce, soy sauce and water to boil.
4. After the soup is boiled, add the fish head and bones to cook it a little, then pick up the fish bones, fish head and sauerkraut and put them at the bottom of the plate.
There is only soup left in the pot. After the soup is boiled, add the fish fillets, roll for 1 ~ 2 minutes, then pick it up and plate it. Then pour the soup into the plate, add some chopped green onion and pour some hot oil.