Cut the fish flat from the tail with a sharp knife, stick the fish bone in the middle and cut the fish off, then turn it over and cut the fish off from the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

Add all the marinated fish materials into the cut fish, gently grab them evenly by hand, and marinate for 15 minutes.

Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

Pour a little more oil into the pot than cooking, heat it to 70%, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together.

After the sauerkraut is sauteed, add water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, bring to a boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

Gently pour in the fish fillets and turn off the heat when cooked. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole.

Clean the pot, then add a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish, preferably with 2 parsley.