1. Ingredients: 450g hairtail, 100g pickled cabbage, 25g red pepper, 4 garlic, 10g ginger, 15ml vinegar, 10ml light soy sauce, 5ml dark soy sauce, 2g sugar, 10ml rice wine, 2g pepper, Sichuan peppercorns 1g of powder and appropriate amount of cooking oil.

2. After cleaning the hairtail, marinate it with rice wine, pepper and Sichuan pepper powder for 30 minutes.

3. Dry the marinated hairtail with kitchen paper and pat it with flour.

4. Heat a pan, add cooking oil, and fry the hairtail until golden brown on both sides.

5. In another pan, add ginger, garlic and red pepper and stir until fragrant.

6. Add sauerkraut and stir-fry for a while.

7. Add water and bring to a boil.

8. Add hairtail, vinegar, light soy sauce, dark soy sauce, sugar, and rice wine and cook until the soup dries up.