Cooking Steps

1. 

   Step1:Wash the killed fish. Cut off the head. Separate the body along the back of the fish. Remove the black film from the bell

2. 

   Step2:Slice the fish into about 5mm piece

3. 

   Step3:Fish head and spine cut to siz

4. 

   Step4:Add a proper amount of cooking wine, egg white, pepper and salt to the fillets and bones, and mix them well

5. 

   Step5:Cut the scallion into large sections, cut the ginger into shreds or slices. Peel the garlic and pat it open. Wash the coriander a little. Chop or cut the millet and peppers into sections. Wash the pickled cabbage and cut into appropriate sections. Use the boiled water to fly and take out for standby

6. 

   Step6:Stir fry chives, ginger, garlic, star anise and prickly ash when cooking oil at 50% hea

7. 

   Step7:Add in the fish bone and stir fry until the fish bone turns white, then add in the pickled vegetables and stir fry for two minutes. Add in the right amount of high soup or hot water and boil it (you can add a little more. Later, the fish bone and fillet will consume a part of water). Add in the right amount of pickled pepper water and chopped millet pepper

8. 

   Step8:When the water in the pot is a little white, take out the pickled vegetables and fish bones and put them into the container for the pickled fish. Turn on the fire and continue to cook. Quickly put the fish slices into the pot. About half a minute after the water is boiled, you can get out of the pot. Pour the cooked fish slices into the container with sauerkraut and fishbone, then add some coriander to decorate i

9. 

   Step9:Not ba