The acidity of Kaili sour soup fish is very particular. Generally, it is a natural sour soup cooked with tomato acid by adding special pepper and many local Chinese herbal medicines with nutritional value.

The general practice is: cut shredded ginger and garlic slices. Pour 100- 150ml blended oil, heat, and saute shredded ginger and garlic until golden. Put the tomatoes cut into small pieces into the pot and fry them until they become tomato paste. Brew half a pot of cold water, add 3-5 tablespoons of sour pepper, when the water boils, add a certain amount of salt, miso, white pepper, cooking wine and sour soup, and you can serve the fish fillets.