1. Put the fish flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

4. Pour a little more oil into the pan than cooking, stir-fry until it is 70% hot, then add 1.5% pepper and dried pepper into the pan, then add star anise, garlic, ginger and pickled pepper, and stir-fry with the cut sauerkraut.

5. After the sauerkraut is sauteed, add clear water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the attached thoughtful suggestions).

7. Clean the pot, then pour a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put two coriander.