1. The seasonings to be prepared are: mullet 1 strip, 300g pickled cabbage, 20g pickled pepper, dried red pepper 10g, pepper 10g, 3 slices of ginger, one spoonful of starch and cooking wine salt, half a spoonful of chicken essence, half a spoonful of white pepper, a little sugar and egg white.

2. Slice the meat slices near the mullet bones, then add cooking wine, starch, salt and egg white to the mullet slices, stir and size them, and marinate for about 10 minute.

3. Pour oil into the pan, add ginger, garlic, pickled pepper and cut sauerkraut in turn, add mullet head and fry until it turns white, pour boiling water, bring it to a boil with strong fire, add salt, sugar, pepper and chicken essence to taste, and cook for about 10 minute.

4. After the fish soup turns white, carefully slide the mullet into the pot, cook until it changes color, and then put it into the bowl. On this basis, you can put a little onion and pepper granules in the bowl and pour it with medium-cooked oil, which will make the aroma more abundant and the taste more abundant.