1. Shred sauerkraut, pickled peppers and remove roots.

2. Wash the onion, ginger and garlic, slice the ginger and garlic, cut the onion into chopped green onion and cut the pepper into small pieces.

3. Slice the fish and cut it with a knife along the fish's spine. When the fish reaches the tail, turn the fish over and push it forward from the tail.

4. Slice the fish fillet with a knife of 45 degrees, with the thickness of fish fillet 1 cm, cut the fish bones into inches, and wash them with clear water.

5. Dry the fillets, add salt, pepper and cooking wine to make the fish sticky, add eggs, add starch and oil to make the fillets shiny.

6. Put the oil in the pan, heat it to 70%, put the onion and ginger into the wok, pour the fish head and bones, fry until both sides are yellow, put it in water after frying, and bring it to a boil.

7. When the fish soup is stewed for 8 to 10 minutes, marinate the fish fillets and take them out and turn white.

8. Add oil to the pot. When the oil is 70% hot, add onion and ginger and stir-fry. Add chopped pickled peppers and sauerkraut and stir-fry.

9. After the pickled cabbage is fragrant, pour the cooked fish soup into the pickled cabbage, cook for 10 minutes on medium fire, add seasoning, and boil over high fire.

10, after boiling, fish fillet for about two minutes, take out sauerkraut and fish, continue to collect juice on the fire, pour in the soup when it is thick, and sprinkle with pepper.