1. Ingredients: sea bass, cooking wine, pepper, ginger, salt, Sichuan peppercorns, dried chili peppers, sauerkraut, Pixian bean paste, chopped green onion, coriander

2. Wash two pieces of sea bass Clean, remove the head and tail, remove the bones in the middle, peel and slice.

3. Marinate the bones, skin, head and tail with cooking wine, pepper, ginger and salt.

4. Marinate the fish fillets separately with the same ingredients, or you can use the purchased boiled fish marinade.

5. Put oil in the pot, add Sichuan peppercorns, dried chili peppers, and pickled cabbage and stir-fry until fragrant.

6. Add Pixian bean paste or the sauce in the boiled fish seasoning.

7. Add the fish head and tail skin and stir-fry together, add water and bring to a boil, then cook for a while to allow the flavor of the pickled cabbage to evaporate into the soup.

8. When it is almost cooked, add the fish fillets on top, and use a spoon to pour the soup on the fish fillets without turning them. Repeat several times, cover the lid and roll it, open the lid, sprinkle with chopped green onion and coriander and serve.