2. Accessories: 20g pickled pepper, 30g pickled vegetable, 20g garlic, ginger 10g, 20ml cooking wine, 3g pepper, 5g refined salt, 3g raw flour, 20ml steamed fish sauce, 5ml dried pepper and 40ml cooking oil.

3. Clean the perch and separate the fish bones from the fish. Chop the fish chops and cut the fish into butterfly slices.

4. Rinse the fish head and bones with clear water, put them on a plate, add pepper and cooking wine, and marinate them by hand 10 minute.

5. Rinse the fish fillets with clear water, drain the water, add pepper, cooking wine and raw flour, and marinate for 10 minute.

6, sauerkraut washed and chopped, pickled peppers, pickles, garlic and ginger, all changed knives.

7. Pour the cooking oil into the wok. Pickled peppers, pickles, fried garlic and ginger first.

8. Stir-fry sauerkraut and stir-fry the sour and spicy taste.

9. sauerkraut pushes the edge of the pot, and the fish head and tail are placed in the middle.

10, fry until Huang is cooked, and add enough hot water.

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12, and then start seasoning, first steam fish black soybean oil and pepper, and then add salt according to the salty taste.

13. Cook for about 6 minutes until the fish is cooked. Sandwich the fish steak and sauerkraut and put them in a big bowl.

14. Add the fish fillets into the soup and cook for about 3 minutes. When the fish is discolored and cooked, pour the soup and meat into a large bowl.

15, take another pot, pour the oil and dry the pepper. When the soup is boiled, pour it on the fish while it is hot.