2/ 17 root removal of pickled pepper (tips: the root of pickled pepper is astringent, which will affect the taste if it is not removed)

3/ 17 Wash the onion, ginger and garlic, slice the ginger and garlic, and cut the onion into chopped green onion.

4/ 17 cut the pepper into small pieces.

5/ 17 Take off the fish head for later use (tips: wash the fish, lift the fins, and cut them along the bottom of the fins).

6/ 17 Start slicing fish, and cut it along the fish spine. When slicing fish tail, turn the fish over and push it forward from the tail (tips: put two pieces of fish meat face up), and cut the fish sternum with a knife attached to the fish bone (tips: stick the knife to the bone to avoid cutting off too much meat). When slicing fish tail, the bone will be lifted and the knife will be righted and cut off.

7/ 17 Start slicing fish fillets (tips: the knife for slicing fish should be wet, put water in the bowl for later use, and put your hand next to the knife surface to wet water, so don't cut your hand). When the knife becomes rough, wet it, push and pull it, and at the end of slicing, the knife will be flat and sliced, and the fish fillets will probably be sliced.

8/ 17 cut the fishbone into inches (tips: cut the fishbone with the back of a knife), and rinse the fishbone and fish with clean water.

917 After the sliced fish fillets are drained, add 2g of salt, 3g of pepper and 20g of cooking wine. When the fish fillets become sticky, add the egg white, so that the egg white is evenly wrapped on the surface of the fish, add 20g of starch and 2 tablespoons of oil, and the fish fillets are shiny.

10/ 17 put the oil in the pan, and when the oil temperature reaches 70%, that is, when the surface of the oil is obviously heated by hand, put the onion and ginger into the pan. After the onion starts to turn yellow, pour in the fish head and bones and fry them until both sides turn yellow (tips: don't fry them very well, otherwise the soup will turn yellow). Add water to the pot and bring to a boil. Put the fried fish heads and bones in boiling water and boil them over high fire.

1117 When the fish soup is stewed for 8 to 10 minutes, put in the marinated fish fillets, and take them out as soon as they turn white, which should not be too long.

12/ 17 take a clean pan, put oil in the pan, and when the oil is 70% hot, add onion and ginger, and stir-fry until fragrant.

13/ 17 Add chopped pickled peppers (tips: about two Jin of fish 10g pickled peppers) and sauerkraut, stir-fry until the sauerkraut is fragrant.

14/ 17 Pour the cooked fish soup into sauerkraut. If you like soup, you can add more soup, and cook it on medium heat for about 10 minutes.

15/ 17 Add 5g of salt, 3g of monosodium glutamate, 5g of sugar10g of pepper and 0g of chicken juice10g, and bring to a boil.

16/ 17 After the fire boils, fish fillets will be served for about two minutes. After the pickled cabbage and fish are fished out, add white vinegar10g to remove the fishy smell, continue to collect the juice on the fire, and pour it on the fish when the soup is thick.

17/ 17 Take a clean pot and boil the oil. When the oil temperature reaches 70%, add onion, ginger and garlic and saute until fragrant. Pour the oil on the fish fillets and sprinkle some peppers.