Sauerkraut fish to make fish soup white practice the following:

1, frying pan add a little more oil, sautéed garlic and ginger.

2, add the fish bones, fry the fish bones until the surface of the fish meat becomes cooked color.

3, add water to simmer the soup. Add water until it covers the fish bones. Bring to a rolling boil, then turn to medium-low heat and simmer uncovered about until the broth turns white. (About 30-60 minutes.)

4, there are floating foam is not in a hurry to fish, and so the foam accumulates to a certain amount and then once again fish off. Soup cooked and then remove from the heat and set aside.

5, will be thinly sliced fish, add egg white and wine, scratched and ready to use.

6, sauerkraut cut fine, start the frying pan, ginger and sauerkraut slightly stir-fried. If the sauerkraut is very salty, you can wash it, then scald it with hot water, and strain it before frying.

7. Stir-fry the sauerkraut into another pot and add the fish bone broth. Peeled chili peppers will also be added. Cook for about 10 minutes to bring out the flavor, then turn the heat to medium and add the fish fillets. Don't stir the fish fillets so they don't break. Cook for 1-2 minutes and remove from heat. Add salt to taste. Finally, add some white vinegar to enhance the flavor. The fish soup is delicious, and the sauerkraut adds a lot of freshness to the soup. Peeled chili peppers bring out the spicy flavor, the soup becomes very personal and characteristic, but should not add too much, so as not to overpower the spicy fish fresh.