1, a silver carp, slaughtered and cleaned, put the sliced fish slices into a large bowl, add a little salt, pepper, ginger powder and cooking wine to catch the taste.
2. Cut the green onion into sections, shred the ginger, slice the garlic, cut the dried pepper into sections, and add some dried pepper.
3, cut your own pickled cabbage into sections, a little red pickled pepper.
4. Add rapeseed oil to the wok and heat it. Stir-fry shallots, ginger, garlic, dried peppers and prickly ash to make a fragrance.
5. Add sauerkraut and red pickled peppers and stir-fry for 7 or 8 minutes.
6. Add appropriate amount of boiling water or bone soup and cook for 5 minutes.
7. Transfer a spoonful of oyster sauce and a spoonful of pepper.
8. Put the fish head and bones in, bring them to a boil with high fire, skim off the floating foam, and cook for about 10 minute. Use a colander to put the fish bones, fish head and sauerkraut into a large basin first.
9. Turn to a small fire, put the fillets into the pot one by one, and turn to medium heat.
10. When the fish fillets turn white and the soup boils slightly, carefully pour the soup and fish fillets into the basin.