1. Shred sauerkraut and pickled pepper to remove roots.

2. Wash onion, ginger and garlic, slice ginger and garlic, cut onion into chopped green onion and 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, and the fish fillet is 1 cm thick. Cut the fishbone into inches and wash it with clear water.

5. After the fillets are dried, add salt, pepper and cooking wine to make the fish sticky, add eggs, and add starch and oil to make the fillets shiny and 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 boil it over high fire.

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

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

9. Stir-fry the pickled cabbage, pour the cooked fish soup into the pickled cabbage, and 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 pickled cabbage and fish, continue to collect juice on the fire, pour in the soup when it is thick, and sprinkle with pepper.