Of course

1. Main ingredients.

2. Open the boiled fish seasoning, only take the sauce on the right side and leave out the rest.

3. Slice ginger, scallions and millet into rings.

4. Cut the garlic into slices and set aside.

5. Chop the perilla and coriander separately. (Don’t cut it too small)

6. Slice the old pickled cabbage.

7. Add cooked rapeseed oil to the hot pot.

8. Add chicken fat or lard.

9. When the oil is about 50% hot, add ginger, onion, garlic, spicy millet and pickled cabbage.

10. After frying until fragrant, add fresh vine pepper (you can also use dried vine pepper instead, but the dosage is only 1-2 grams).

11. Continue to stir-fry until fragrant and then add the bean paste.

12. After frying the red oil, add the boiled fish sauce packet.

13. Stir until fragrant and add appropriate amount of stock or water.

14. Bring to a boil over high heat, then turn to medium heat and simmer for ten minutes to allow the flavor of the sauerkraut to cook into the soup. At this point you can taste the salt and add it if necessary.

15. Add cooking wine.

16. Add the cleaned yellow pepper dices.

17. After boiling again for 2 minutes, cover the pot and continue cooking over medium heat for about 6-8 minutes.

18. You can push it with the back of a spoon in the middle to make it heat more evenly.

19. Pour the soup and water into a large basin, and sprinkle with perilla leaves and coriander