"According to this recipe: 1, put oil in the pot and heat it to 60%, add pepper, ginger and garlic and stir-fry until fragrant, then pour in shredded sauerkraut and stir-fry for about half a minute.

2. Add soup or water, bring to a boil, and then cook the fish head, fish bones, Lao Heng and cooking wine for about ten minutes.

3. Pour into the soup pot and boil. Shake the fillets well and put them into the pot one by one.

4. At the same time, wash the wok and put it on the fire, put the oil to 60% heat, add the pickled peppers and stir fry over low heat (people who like spicy food can add two spoonfuls of oil peppers to stir fry together at this time).

5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.

6, continue to cook for about a minute, put the chicken essence and stir well.

7. Sprinkle chopped green onion after cooking! "