1, add a little more oil to the wok, stir-fry garlic and ginger slices.
2. Add fish bones and fry until the fish surface is cooked.
3. add water to make soup. Add water to drown the fish bones. After boiling, turn to low heat and cook until the soup turns white without covering. (About 30-60 minutes. )
4. If there is floating foam, don't hurry to catch it. When the floating foam accumulates to a certain amount, catch it again. Turn off the heat when the soup is cooked.
5. Slice the fish, add the egg white and wine, and catch well for later use.
6. Slice sauerkraut, pan-fry ginger slices and sauerkraut. If the sauerkraut is salty, it can be washed, scalded with hot water, drained and fried.
7. Put the fried sauerkraut into another cooking pot and add fish bone soup. Add peeled peppers. Cook for about 10 minutes, turn to medium heat and add the fish fillets. Don't stir the fillets after putting them in, so as not to damage them. Boil 1-2 minutes and then turn it off. Season with salt. Finally, add some white vinegar to improve the taste. Fish soup is delicious, and sauerkraut makes fish soup fresh and tender. Peeled peppers bring out spicy taste, and the soup becomes very personal and characteristic, but it is not advisable to add too much to avoid the spicy taste overwhelming the fresh fish.