1, stir-fried sauerkraut: stir-fried sauerkraut, otherwise its unique aroma will not come out. Stir-fry the sauerkraut in the pot, add the prepared garlic cloves at the same time, and take it out of the pot after it smells. Time is short. In addition, before frying sauerkraut, you must squeeze out the water by hand.

2. Fried fish head: This is a key step in making pickled fish, so you must master it well. First of all, fried fish heads should use lard for two reasons: first, the soup will be more delicious when the fish heads are stewed; In addition, the soup stewed with fried fish heads will be milky white, and the color will be brighter and whiter after frying with pig oil.

3. Sauerkraut, pickled ginger, pickled radish and fish head are treated together: after the fish head is fried until golden on both sides, put the fried sauerkraut, pickled ginger and pickled radish into the pot, preferably add some wild peppers, then stir fry with the fish head, stir fry for a while and then add water. The point is that the water to be added must be boiled water, because only fish soup stewed in boiled water is delicious, but cold water is not. For this, friends who often stew fish know.

4. Fish head stew: After adding boiling water, the fish head and these ingredients should be stewed for a few minutes, mainly for the taste, with seasoning in the middle. The seasoning is very simple, that is, salt and pepper, and chicken essence can also be added. We can also see the role of pepper in this dish. After the soup turns white, you can take out these ingredients with a colander and put them on a plate. By this time, the food was already half done.

5. Cooking of fish fillets: Pour the fish fillets into the remaining soup in the pot, and don't cook for too long until the fish pieces are raw. Then take out the fish fillet, put it on the fish head and the soaked ginger, and then pour the soup from the pot into the plate. At this time, this dish has basically taken shape.

Third, spill the last bit of oil on the plate.

Put oil in a hot pan to cool, preferably rapeseed oil, about two frying spoons is enough, and then heat the oil. Add green pepper, red pepper, dried pepper, green and red pepper rings and garlic into the frying spoon, and the oil temperature has come up. When it is 80% hot, it means that the oil temperature is 30% hot and 80% hot is 240. Put the frying spoon above the plate, pour the oil into the frying spoon, and the spilled oil will enter the plate. Sprinkle some chopped green onion at last. This step is the most critical and delicious place for pickled fish.