Steps

1. Wash the sauerkraut, wring out the water, and cut into pieces. Try to use sauerkraut stems, which will be more delicious. Shred the ginger and mince the garlic for later use

2. Clean the internal organs in the fish belly and the gills of the head, and dry the fish body for later use.

3. Heat the pan, add oil, add some shredded ginger and minced garlic, then add the pickled cabbage and stir-fry until the pickled cabbage is dry, then put it on a plate and set aside.

4. Add oil and patiently fry the fish until both sides are golden brown.

5. Pour the fried sauerkraut on the fish, add the remaining ginger and garlic paste, add sugar and oyster sauce, add 100 ml of water, cover and simmer for about 3 to 5 minutes.

6. Add green onions and finished product.