How to cook traditional pickled fish?

1. Ingredients: snakehead 600g, sauerkraut 100g, pickled pepper 25g, pickled ginger and chopped green onion 15g, pepper 3g, garlic 5g, refined salt 4g, cooking wine 500g+ broth 00g, and cooked vegetable oil 500g.

2. Production process: cut the fish into three parts on both sides, drain the water with sauerkraut, cut into filaments, chop with red pepper, soak with ginger, and cut into particles; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, add the fish into the soup, and when the soup boils, move to low heat, add the sauerkraut and cook for about 10 minute, then serve.