After cutting the fish slices, Su Wen marinated them with egg white and seasonings for about half an hour. During the marinating process, she started to heat oil in the pot and stir-fry the ginger, dried chili, pepper, and onions. Then, she added the cut pickles, fish heads, and fish bones into the soup.
After the soup developed its aromatic flavors, Su Wen added the fish slices. The final step was to ladle the cooked sour cabbage fish into a large soup bowl and sprinkle it with chili powder. Then, she poured hot oil over the dish, creating a sizzling sensation.
