1.

Please ask the store to slaughter a snakehead, cut the tenderloin obliquely, wash it, add an egg white, shredded ginger, cooking wine, soy sauce and salt, and marinate for 20 minutes.

2.

Marinate fish bones, fish heads and fish tails in the seasoning of step 1 for 20 minutes.

3.

Reserve a bag of pickled fish seasoning.

4.

At the same time, slice garlic, shred ginger, cut onion in half, and cut chopped green onion in half.

5.

Dry red pepper and pepper wash away the dust on the surface.

6.

Cool the oil in the hot pot. After heating, add shredded ginger, garlic slices, chopped green onion and dried pepper in turn and stir-fry until fragrant.

7.

Saute sauerkraut to get the aroma of sauerkraut.

8.

Pour a lot of boiling water at one time and bring to a boil.

9.

Add marinated fish bones, fish heads and fish tails first.

10.

Cook until the fish turns white and the soup is slightly thick.

1 1.

Add fish fillets, slide in and cook until white.

12.

Sauerkraut is added to seasoning packets and flour packets for seasoning.

13.

Put it in a container

14.

Put dried peppers and peppers on the pickled fish, and put some oil in the pot and heat it until it smokes. Pour into the pickled fish container and sprinkle with chopped green onion.