Accessories: 2 tablespoons cooking wine; 2 tablespoons pepper; 2 green onions; Dry pepper15g; Salt 1 spoon; 4 cloves of garlic; Ginger1; Zanthoxylum bungeanum15g; 1 spoon oyster sauce; 50 grams of pickled red pepper

1. Scale and gut snakehead, wash and drain.

2. Pour the marinated fish material into the pickled fish seasoning bag, and add a proper amount of cooking wine to marinate for 15 minutes.

3. Put ginger in the oil pan, stir fry until fragrant, then pour sauerkraut and seasoning bag into the pan and stir fry.

4. Add the right amount of hot water

5. When the water is boiling, put the fish in one by one, stir well, and you can go out.

6. Finished product drawing