Ingredients: 5g of dried red pepper, appropriate amount of pepper, pomfret 1 650g, 300g of sauerkraut, 2 parsley, 2 shallots, 2 ginger 1 2 slices, 2 garlic, 6 pickled peppers, 2 teaspoons of salt, 80ml of Chinese liquor 10ml of peanut oil.

1, reduce the fire and clean up, or directly ask the fish seller to help clean up. After washing, slice the big bones and fish, cut the fish bones into small pieces, and cut the fish head in half. < br>2. Then, prepare a proper amount of salt and liquor, and marinate the processed fish fillets evenly for about 10 minutes. < br>3. Wash other materials, obliquely cut sauerkraut into small pieces, cut coriander and onion into small pieces of about 1cm, shred ginger, pat garlic flat and chop, cut dried pepper and pickled pepper in half, and cut pepper in half. < br>4. Heat a wok, add 30ml of oil to heat it, add ginger and pickled pepper to stir fry, and add fish head and fish tail to stir fry. < br>5. Add sauerkraut and stir-fry for half a minute, add about 600ml of three bowls of water, cover and boil, and then add fish bones. < br>6. When the soup is boiled to milky white, remove all the soup except the soup juice and put it in a large bowl. < br>7. Continue to boil the soup in the pot, add the fish fillets and cook them, then scoop them up and spread them on the bowl surface. Pour the soup into a bowl and sprinkle with coriander and onion. < br>8. Heat 50 ml of oil in the pot, add garlic and stir-fry until fragrant, add dried chili and pepper, stir-fry the red oil slowly over low heat, and sprinkle it evenly on the surface of pickled fish.