1. Clean the diced yellow pepper, add pepper, salt, cooking wine, ginger, and green onions to marinate for about ten minutes.
2. Cut green and red pickled peppers.
3. Heat the lard on a low heat, and fry the sauerkraut and fish base material in the bag to create a fragrance;
4. Pour in yellow spicy dices and stir fry over medium heat;
5. Add enough boiling water, boil for about five minutes, and pour into the soup pot.
6. Boil the oil until 70% to 80% hot, add green and red pickled peppers;
7. Just pour it into the soup pot, eat the fish first, then heat it up or cook the vegetables.
