1. Prepare ingredients.
2. Slice the soybean curd, cut the green onion, ginger, and garlic into large pieces, cut the red pepper into sections diagonally, and cut the pickled cabbage into sections after washing and drying.
3. Put the oil in the pot, add the fish heads to 50% heat and fry them before serving.
4. Put oil in the pot, stir fragrant star anise and pepper.
5. Add green onion, ginger, garlic and stir fry to create a fragrance.
6. Put in the fish head, add cooking wine, sugar, light soy sauce, dark soy sauce, and a little salt to burn for a taste.
7. Add appropriate amount of soup and sauerkraut, the soup is changed to low heat and simmer for about 20 minutes.
8. Add tofu and simmer for about five minutes, and the tofu will expand and taste, then turn off the heat.
9. Platter.
Tips:It is not necessary to use fish heads, whole fish or fish segments are fine.
