Cooking Steps

1. 

   Step1:Prepare ingredients - cut pickles into small sections; dice pickled peppers; pat garlic flat; slice ginger; cut shallots and scallions into white sections; cut scallions and green circles; cut millet peppers into small circles and put them together.

2. 

   Step2:Remove the bones of the black fish and make the fish into pieces. Separate the fish bones and the fish pieces. Pour in the cooking wine and grab it several times more, then clean it with water and squeeze out the excess water.

3. 

   Step3:Marinated fish slices - one teaspoon salt and one teaspoon pepper. Cooking wine. After grasping, add a little starch into half of the egg white, and grasp well.

4. 

   Step4:Wash the pickles twice with water. Knead and dry them for use.

5. 

   Step5:Heat oil from the pot - stir fry the diced green onion, ginger, garlic and pickled peppers, then saute them with pickled vegetables.

6. 

   Step6:Heat oil again - fry the fish bones in the pan until golden on both sides. Stir fry the sauerkraut with the fish bones.

7. 

   Step7:Heat water to boil and cover. Cook over medium low heat for 10 minutes. Bring the soup to a golden color.

8. 

   Step8:Take out the sauerkraut and put it in the bottom of the basin.

9. 

   Step9:Season the soup. Add a teaspoon of salt, a teaspoon of pepper, a little sugar and two tablespoons of vinegar. Put in the marinated fish slices for 30 seconds and slide them to maturity.

10. 

    Step10:Take out the fish slices and put them on the pickles.

11. 

    Step11:Finally, pour in the soup. Sprinkle with millet pepper and scallion rings, pour in hot oil and let it smell good.

12. 

    Step12:Finished.