First wash the fish, cut it with a knife, marinate it with white pepper, starch, and salt for 20 to 30 minutes and set aside. Wash and chop the pickled cabbage, chop the ginger and garlic, and add oil to the pot. Heat to 100 degrees, add sauerkraut, ginger, and garlic and stir-fry. When fragrant, add water or stock, add salt to adjust the taste. After the water boils, add the marinated fish and simmer for about 5 to 10 minutes. You can add chives, coriander, etc. according to your own taste. It will be sour and appetizing, and the fish will be tender and smooth, leaving you with endless aftertaste.