Accessories: oil, salt, 6 dried peppers, 3 onions, ginger, cooking wine, egg white and starch.

How to cook fish with Chinese sauerkraut with less oil

1. Prepare fish, dried peppers and pickles (bagged pickles).

2. Draw fish along the spine of the back.

3. Then cut a knife under the fish head.

4. Take the fish out completely, and then remove the thorns from the fish's stomach.

5, the knife tilted 45 degrees, cut the fish into fish clips (that is, cut the first knife and break the second knife). Don't cut the fillets too thin, they are so thin that they are fragile in the pot.

6. Put the fish fillets into a container, add salt, egg white and cooking wine, and grab them evenly by hand.

7. Add starch and mix well again.

8. Cut the fish bones into pieces.

9. Cut red dried peppers and shallots, and cut ginger.

10, cut sauerkraut into small pieces.

1 1, add oil to the pot, add onion and ginger and stir-fry until fragrant.

12. Stir-fry the fish until the fish turns white.

13, pour boiling water into the pot and add a little pickled cabbage leaves (let the soup taste of pickled cabbage in advance). After boiling for five minutes, remove the fish bones with a colander.

14, add the remaining sauerkraut to the pot.

15. Add the fish fillets and cook (push slowly along the edge of the pot with a spoon, but don't make a big move, it will break). After cooking, put it on a plate.

16, put the dried chilies in a pot and stir-fry them with low fire until they are slightly paste.

17, add oil and stir-fry until fragrant.

18, and finally pour it on the cooked fish.