1. Prepare ingredients. In a small bowl is the juice of pickled garlic, or you can make a bowl with sweet and sour, the ratio is 5 tablespoons of sugar, 4 tablespoons of rice vinegar.
2. Cut the green onion into large pieces, slice the ginger, and cut the pepper into sections and rinse with water to remove the seeds.
3. The cleaned fish head is first soaked in clean water, soaked in the bleeding water and drained, the fish is kept in clean water, and it is slightly fried in the pot to remove the fishy.
4. Pour out the excess oil from the fried fish, save the base oil and add the small yuan onion, ginger, garlic, and star anise to stir up the aroma.
5. Add 2 tablespoons of yellow pickled peppers and 2 tablespoons of spicy tempeh to a small heat to taste.
6. Add 30 grams of cooking wine, 20 grams of light soy sauce, 25 grams of snake oil, 6 rock sugar, a little pepper, 30 grams of rice wine, a little salt, pour into a small bowl of pickled sweet garlic and stir well.
7. Add the millet pepper, cover with the lid after the soup is opened, and cook on medium heat for 20 minutes.
8. When the soup thickens, add Xiaohang Pepper and turn off the heat.
9. Platter.
