Private Blackfish Sauerkraut Fish Lightly Spicy version of the practice steps 1. 2 people with 1 catty of small blackfish on the line, 12 dollars affordable ~ slaughtered both sides of the meat to pick down the middle of the big bone. Fish head cut off, fish bone fish tail cut into sections spare. 2. 2. handling fish: the stomach here after the removal of thorns, from the tail of the fish began to slash 45 degrees slice of fish, feel the thickness of their own strength. Blackfish mucus, it is recommended to wash the fish with salt scrub blackfish skin to remove mucus, otherwise it is not convenient to slice fish. 3. 3. share the fish under my slice ~ 4. fish slices sprinkled with salt rubbing water rinse, so the operation 2 times, the purpose of the fish tighter, cleaner. (This step is very important, the texture will explain everything when you eat it.) 5. Chop the pickled vegetables or sauerkraut and rinse to remove the salt. 6. 6. Wash and drain the fish, add salt, MSG, white pepper and cornstarch in turn, and scrunch well. Chill in the refrigerator for 15 minutes. (Refrigerate is very important to wake up the role of fish) 7. golden mushroom also wash and put on the side, then start to frying pan. 8. half a bowl of cooking oil over high heat. 8. half a bowl of cooking oil over high heat, under the chili pepper, part of the scallions, under the head of the fish fish bones fried until yellow, fish out. 9. half of the concentrated chicken broth thrown into the hot water to melt. 10. Fish out of the frying pan under the sauerkraut (pickles) fried. 11. 11. add chicken broth water, water is not enough to add some more, taste the taste is light, you can add a little salt. Pour into the fish head fish bones simmering soup. 12. 12. high heat simmering soup, almost when the addition of mushrooms. 13. 13. Then code on the fish slices, do not stir, submerged can, cover and cook for a while.