Cooking Steps

1. 

   Step1:Wash the vegetables first. Cut them into pieces for use.

2. 

   Step2:Prepare the sour vegetable seasoning bag, pickled peppers, spicy millet and prickly ash.

3. 

   Step3:Slice ginger and pickled peppers. Slice two cloves of garlic.

4. 

   Step4:The rest of the garlic is chopped up. It's not mud.

5. 

   Step5:When I bought the fish meat and bones, I asked the master to separate them first. So I washed them and drained them. I grabbed the powder bag (starch) for use.

6. 

   Step6:Heat the oil in the pot to 5% heat. Turn to a small heat. Add garlic, ginger slices, pickled peppers, prickly ash and millet peppers. Stir in a small heat and stir to produce the fragrance.

7. 

   Step7:Add pickles. Turn to medium heat. Stir fry. Add half a bowl of water. Boil first.

8. 

   Step8:Take a clean pot and add water. Boil it. Put the sauerkraut in the pot. Add the soup bag and seasoning bag in the seasoning bag. Stir well and boil twice. Put the fish bone in.

9. 

   Step9:When the fish bone and pickled vegetable soup are boiled, turn to medium heat. Add two tablespoons of salt (mainly because I think the soup is too light). Because there are vegetables and fish in the back.

10. 

    Step10:Add cauliflower in turn.

11. 

    Step11:Add balsam pear. Boil. (it's good to eat and drink spicy bitter melon. Heat clearing and detoxification ha ~

12. 

    Step12:There are 7 mature balsam pear and cauliflower. You can add green melon.

13. 

    Step13:After the cucumbers are added, you can turn the heat down and spread the fillets. And use a spoon to scoop the soup water and pour it on the noodles. Scald the fish slices with the warm water. The fish slices will be tender and smooth.

14. 

    Step14:When the temperature of the soup is hot, you can turn off the fire. Don't be afraid that the vegetables are not ripe. The temperature of the soup is very high and it will scald them.

15. 

    Step15:Put oil in the wok. Add the chopped garlic. Stir constantly. Fry in low heat until golden yellow. Turn off the heat. Pour on the pickled fish. I think this step is super critical. It will sublimate the whole dish

16. 

    Step16:Sonorous Finished product