Raw materials: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of red pepper, 15 grams each of ginger and chopped green onion, 3 grams of pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, and 500 grams of cooked vegetable oil.

Preparation process: Cut both sides of the fish into 3 parts, drain the sauerkraut, cut into thin strips, soak in red pepper and chop into pieces, soak in ginger and cut into cubes; put the wok on medium heat, heat the cooked vegetable oil until it is 60% hot, add

When the fish is fried and turns yellow, take it out; leave oil in the pot, add soaked red pepper, ginger, and chopped green onion, then mix in the broth, and put the fish into the soup.

After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate.

Add vinegar to the pot.