Cooking Steps

1. 

   Step1:After the fish is processed, add some salt, cooking wine, ginger and pepper, raw meal and egg white, evenly grasp them, put them aside and marinate for about 20 minute

2. 

   Step2:Heat the pot. Stir fry the pepper in the dry pot and add peanut oi

3. 

   Step3:Add garlic, ginger and stir fr

4. 

   Step4:When the garlic is fragrant, add all the pickles. Stir fry with salt until it tastes sour. Add a tablespoon of vinegar

5. 

   Step5:Push the pickles aside. Heat up with a little oil again. Fry the leftovers such as fish head and bones until the fish turns white. Stir fry with pickles for several times

6. 

   Step6:Add water (the amount depends on the amount of fish. It's enough to boil the fish meat) and boil it over high heat. Boil it for another five minutes after boiling. Let the sour taste boil out completely. Make sure to cover the pot

7. 

   Step7:Take a plate when cooking pickles. Put pepper, chicken powder, vinegar and chives on it. Set asid

8. 

   Step8:Cook the fish fillet for about one minute and turn off the fire. (it's not good when the fish is old, of course. It depends on the thickness of the fish. If the fish fillet is very thin, turn off the fire by counting three times after you put it in the pot.) pour it into the plate just prepared. Then put the coriander, dried chili powder and shredded chili pepper

9. 

   Step9:A little hot oil in the dry pot. Bring it to a slight white mist. Turn off the heat. Pour it on the dried chili powder and coriander quickly

10. 

    Step10:Ha ha, guys. It's time to serve. Remember to stir it up before eating. Then all the pepper, vinegar and pepper are evenly mixed into the soup.