Ingredients: a fish, tomato sour soup, bamboo shoots, pickles, pickled peppers, tomatoes; Seasoning: salt, monosodium glutamate, egg white, ginger, onion, water starch, cooking wine, wood ginger oil. Practice: 1. First, clean the fish, slice it, cut it into fillets, and size it with a little salt, cooking wine, water starch and egg white for later use. Divide the fish head in two and cut the fish bones into sections for later use. 2, pickled pepper chopped into velvet, pickled cabbage chopped (afraid that the soup is not sour, add these things, and if there is no chopped pepper, it will be replaced with pickled pepper), sliced bamboo shoots, sliced tomatoes, chopped green onion and chopped green onion leaves for later use; 3. Put oil in the pot, saute chopped peppers, saute sauerkraut, add tomato sour soup, add fresh soup, add tomato slices and ginger slices and cook together. Add fish head, fish bones, onion and bamboo shoots and cook over medium heat. Finally, add fish fillets of appropriate size, cook them, add ginger oil, add monosodium glutamate to taste, put them in a pot and sprinkle with chopped green onion.