Recipe, Sauerkraut Fish from 1/16Sharing Instructor：
· 750g pangasius or dragon fish,
· 1 packet of sauerkraut,
· Chicken broth: Make from half a chicken, ginger, and green onion, stew in a pot, or use ready-made chicken stock from store.
· 1 Egg
· Cooking wine
· White pepper
· Oyster sauce
· Cooking oil
Kitchenware/Utensils: Sharp oblique knife, and ordinary kitchen wares
1. Make chicken broth one day in advance, or use chicken stock from stores
2. Put the pangasius or dragon fish fillet in refrigerator to thaw
1. Shred ginger and scallion, soak in a small dish of water. Set aside for later.
2. Slice the fish at flat angle with an oblique knife. Add white pepper, salt, cooking wine, oyster sauce, and half an egg white, stir evenly, then add starch and stir evenly, add appropriate amount of ginger/scallion water (from step 1) to the mix. Finally, add an appropriate amount of oil to lock in the moisture, set aside to marinate for about 10 minutes
3. Prepare supplemental ingredients, chop the sauerkraut finely, chop garlic, cut white portion of scallion into sections, and green portion into little squares. Cut green and red pickled peppers into pieces.
4. Heat a pot, add sauerkraut and stir fry until the water dries up, then set aside.
5. Heat a pan, put in cooking oil and wait until oil is hot. Add chopped ginger, shallot, garlic, and stir-fry until fragrant starts to come out, add non-spicy bean paste and continue stir-frying until fragrant starts to come out.
6. Add green and red pickled peppers, sauerkraut, salt and oyster sauce. Stir fry until fragrant starts to come out. Set aside for later.
7. Wash the pot and heat it on range, put cooking oil in the hot pot, add bean paste and fry until fragrant starts to come out. Pour in the prepared chicken broth and bring to a boil, set to low heat, and add the marinated fish fillets one by one.
8. Bring the soup to a boil. Turn off the heat, scoop the fish fillets in a serving bowl, and pour the soup at the end.
9. Sprinkle ginger, minced garlic, chopped shallot on top. Heat some cooking oil in the pot, pour it on top after smoking. Finally, sprinkle with coriander.
6. 放入青红泡椒，酸菜，放盐蚝油. 炒香盛出
7. 锅洗净，热锅放油，放豆瓣酱炒香. 倒入提前熬制的鸡汤烧开，开小火，一片一片的放入腌制的鱼片.
8. 汤烧开. 关火，舀鱼片放在盆里，最后浇入汤.
9. 盆上放姜丝蒜末葱花，锅里烧油，冒烟后浇在上面. 最后撒上香菜. 整个完成