Use one snakehead; Proper amount of bean sprouts; A pack of sauerkraut; One tomato; Proper amount of raw ginger and onion; One egg white; Appropriate amount of salt; Appropriate amount of cooking wine; Proper amount of raw flour; Appropriate amount of pepper; Proper amount of pepper; Octagonal amount; Two dried peppers; Appropriate amount of garlic paste; Appropriate method of chopped green onion

Wash and slice snakehead, wash bean sprouts, change the knife of pickled cabbage, add cooking wine, salt, pepper, egg white and cornmeal into sliced tomato fillets, stir evenly, refrigerate in refrigerator 10 to 15 minutes, stir-fry pickled cabbage for standby hot pot to cool oil, stir-fry raw ginger and onion, then pour in snakehead pieces and stir-fry until white, and pour in ingredients.

Boiled Fish with Pickled Cabbage and Chili

Materials snakehead 1 strip; 4 pieces of ginger; 200 grams of Sichuan sauerkraut; Half a green onion; 4 pickled peppers; Dried Chili segments 1 pinch; 2 tablespoons of cooking wine; Zanthoxylum bungeanum 1 pinch; 2 tablespoons of starch; 2 egg whites; Proper salt practice

Sauerkraut is Sichuan Sauerkraut purchased online, washed, pedicled and chopped. Zanthoxylum bungeanum, dried capsicum, ginger slices, green onions, and pickled peppers. Add cooking wine, egg white, starch and salt to black fish fillets and fish bones respectively, and marinate evenly 10 minute. Marinated fish bones and fillets are put into a hot oil pan (with a little more oil) and stir-fried until they become discolored and broken. Drain the oil and scoop it up. Restart the oil pan (a little oil is enough), add the green onion, ginger slices and pickled peppers, stir-fry until fragrant, then pour in the sauerkraut and stir well. Stir-fry sauerkraut until fragrant, add fish bones and stir well. Add boiling water to completely submerge the ingredients and boil. Boil the fish bone soup with sauerkraut and stew for a while (about 5 minutes). Add fish fillets and disperse with chopsticks. Season with salt according to taste, cook for 2-3 minutes, and turn off the heat. Another oil pan, when the oil is cold, add the dried Chili and pepper. Fry slowly on low heat until the dried Chili slightly discolors, and turn off the heat. Fish with pickled vegetables are put into bowls and hot oil is poured on the fillets.