Ingredients: a snakehead, 100g Laotan sauerkraut, white pepper, pepper, salt, pepper and wet starch.

Exercise:

1. Prepare the materials, wash the fish, remove the head, and cut the snakehead into two pieces from the back with a knife.

2. Wash the fish, cut off the bones and belly of the fish, leave the net fish, and wash the bones of the fish head to remove the blood.

3. Marinate the fish fillets with salt, white pepper, egg white and dried starch, and carefully stir them repeatedly by hand.

4, sauerkraut shredded and blanched for use, pepper shredded and pepper together, ginger sliced.

5. Put oil in the pan and saute shallots, ginger and garlic. Add fish head, fish tail, fish bones and fish skin and stir-fry for one minute.

6. Bring the fish soup to a boil over medium heat for 20 minutes until it turns white. Remove all the soup and spread it at the bottom of the bowl.

7. Cook the fish soup in the pot, put the fish fillets in bit by bit, shake the pot, remove the top fish fillets 7 and put them in the bowl, filter the fish soup and pour them into the bowl.

8. Remove the peppers and peppers and put them on the fish fillets. Sprinkle green and red peppers on the fish fillets. Heat the oil until it smokes blue and pour it on the fish fillets.