1, the sauerkraut shredded, pickled peppers to the root.

2, green onion, ginger and garlic wash, ginger and garlic slices, green onion cut scallions, asahi pepper cut small grain.

3, sliced fish, along the fish spine under the knife, sliced to the end of the fish, turn the fish over, push forward from the tail.

4, slice fish fillets, knife into 45 degrees, fish slices 1 cm thick, fish bone cut inch section, wash with water.

5, fish fillets control water, add salt, pepper, cooking wine, catch the fish meat becomes sticky, add eggs, put starch, oil, catch the fish fillets shiny and oily.

6, oil in the pan, burned to 7% heat, put onion and ginger burst pot, the fish head and fish bones into the pan, frying until brown on both sides, frying well into the water, high heat simmering white.

7, fish soup stew 8 to 10 minutes, under the marinated fish fillets, whitening fish out.

8, the pot of oil, when the oil is 7% hot, put onions and ginger fried flavor, put the cut pickled peppers and pickled cabbage to stir fry.

9, pickled cabbage stir-fried flavor, boiled fish soup poured into the pickled cabbage, medium heat and cook for 10 minutes, put the seasoning, high heat boil.

10, after boiling, under the fish fillets for about two minutes, the sauerkraut and fish fish out, high heat to continue to collect juice, soup thick when poured, sprinkle with chili can be.