1. Cut the bighead (please ask the boss to handle it when you buy it) and wash it for later use. Drain and marinate with salt for a while.

2. Wash sauerkraut and cut into strips. Wash ginger, onion or radish, slice ginger and cut onion into chopped green onion.

3. Soak the tofu in clear water and cut it into thick slices.

4. Add the right amount of oil to the pot and bring to a boil. Spread a thin layer of corn starch evenly on the fish head, fry on both sides, add a little rice wine, water and ginger slices, cover, and cook the soup over high heat until it is milky white.

5. Add tofu and sauerkraut and stew 15 minutes.

6. When tofu is tasty, sprinkle pepper and sesame oil, because sauerkraut is already salty, so I don't add salt. The soup was fresh, so no chicken essence was added. This may be to my taste. Put it in a soup bowl and sprinkle with chopped green onion or radish.