Cooking Steps

1. 

   Step1:Remove the head and tail of the black fish. Cut it into two parts from the middle. Use a knife to cut the middle of the fish bone. Cut the fish into thin slices. Cut the rest of the fish into pieces. Put the fish head and tail into a bowl to prepare the soup bottom. (when buying black fish, you can also ask the chef to help you cut the fillet. A two Jin black fish. It's about 400 grams of fillets.)

2. 

   Step2:Rinse the fillets with running water. It's not sticky to let the fillets feel.

3. 

   Step3:Wash the fillets and drain them into a bowl. Sprinkle 3 tablespoons of salt. Use your hands to grasp them in one direction. Grasp vigorously. Make sure to stir in one direction until the fish is thick

4. 

   Step4:Separate the egg white from the yolk. Put the egg white into the bowl. Use your hands to grasp it. Continue to add corn starch. Grasp well with your hands. Coat the fish with corn starch. (the processed fish fillet can also be put in the refrigerator and refrigerated for a while for better use.)

5. 

   Step5:Put some cooking oil into the pot. Heat it to 60% heat, then add onion, ginger, garlic, dried pepper, wild pepper. Stir fry over medium and low heat. Then pour in pickles. Stir fry for about 2 minutes. Dish out for later use.

6. 

   Step6:Wash the pot. Pour in the right amount of oil. Turn the heat to low heat and add the scallions and ginger slices. Stir fry the fish in medium low heat. About 3 minutes. Pour in half a pot of water. Boil the fish soup over high heat until it is milky white.

7. 

   Step7:Cook in medium high heat for about 2 minutes. Cook until the fish turns white. Slowly rise to the surface of the water. See the froth overflowing. Quickly remove the fillets and soak them in cold water to make the meat more compact and tender. The fish fillet is easy to cook. It shouldn't be cooked too long. Otherwise, it will be very firewood

8. 

   Step8:When the bottom of the soup is done, pour in the sauerkraut just fried. Cook for 23 minutes. You can also add potato flour, Flammulina mushroom and other side dishes you like to cook together

9. 

   Step9:Cook in medium high heat for about 2 minutes. Cook until the fish turns white. Slowly rise to the surface of the water. See the froth overflowing. Quickly remove the fillets and soak them in cold water to make the meat more compact and tender. The fish fillet is easy to cook. It shouldn't be cooked too long. Otherwise, it will be very firewood

10. 

    Step10:Take out the fish slices in cold water and pour them into the bottom soup. Put in the chopped millet peppers and Hangzhou peppers. Boil over high heat. (if you don't take out the ingredients and put them directly into the fish fillet, the fish fillet will easily rot, which will affect the effect after leaving the pot.)

11. 

    Step11:Pour the fish soup into the pickled vegetable

12. 

    Step12: