Ingredients: 3g of Longli fish, 1g of sauerkraut, 1 egg white, 6 slices of ginger, 15g of scallion, 5 pickled peppers, 2g of minced garlic and 6 dried peppers;

Accessories: 1g of pepper, 7g of starch, 3g of white pepper, 3g of refined salt, 1ml of cooking wine, proper amount of cooking oil and clear soup;

Production steps:

1. Wash 3g of Longli fish, obliquely cut into 3-5mm thick slices, and put them into a bowl;

2. Add 3g of salt, 3g of white pepper, 1ml of cooking wine, 1g of egg white and 7g of starch, and marinate for 1min.

3. Cut 1g sauerkraut into small pieces for later use;

4. Pour 3g of cooking oil into a wok, bring it to a medium heat, add 15g of scallion, 6 slices of ginger, 2g of minced garlic, 6 dried peppers and 1g of prickly ash, and stir-fry for fragrance;

5. Add sauerkraut and stir-fry until fragrant, pour clear soup, and turn to high heat to cook for about 5 minutes;

6. Add the fish fillets, skim off the floating foam, add 5 pickled peppers, turn to medium heat and cook for 3 to 5 minutes until the fish turns white, then take them out and put them into bowls;

7. Burn a proper amount of hot oil, pour it on the fish fillets and serve.