1, the fish is placed flat on the board, take a sharp knife flat from the end of the fish sliced into the fish, sticking to the middle of the fish bone will be sliced down, and then turn over to the other side of the fish sliced down; will be sliced down to the large piece of fish flat on the board, the knife and the board at an angle of 45 degrees under the knife! Cut the fish into thin slices and set aside.

2. After slicing the fish, marinate the fish and fish head in 1 teaspoon of cooking wine, 2 teaspoons of cornstarch, 1/2 egg white and salt for 15 minutes.

3. Dry the water in the sauerkraut with your hands, cut into thin julienne strips and set aside, and chop the wild peppercorns.

4, the pot poured into the frying vegetables than slightly more than the oil burned to seventy percent of the heat, and then into the peppercorns and dried chili peppers, to be out of the aroma and then into the star anise, garlic, ginger, and pickled peppers and chopped sauerkraut and stir-fried together.

5, add the appropriate amount of broth or boiling water (the amount of water should be able to not over all the fish fillets) boil.

6, put the fish head and fish fillets into the high heat and cook for 10 minutes, the fresh flavor will simmer out, after the simmering of the soup color will be white.

7, the marinated fish piece by piece into the soup, with chopsticks scattered, such as fish slices cooked brown, seasoned with salt, sugar, chicken broth, pepper, and served in a deep dish, burn a little hot oil poured on the fish slices can be.