1. Cut the fish heads apart on both sides, wash and drain (today's fish heads are still attached to a piece of meat on the belly of the fish, very tender)
2. Soak the sauerkraut in water for about 1 hour after buying it
3. Ingredients map
4. Soak the sauerkraut, wash, and cut into silk
5. Put the oil in the pot and stir-fry the sauerkraut
6. Add oil to the pot again and cook until 8 is mature, and fry the fish head and body until yellow on both sides
7. Then add ginger, garlic, cinnamon and pepper to the oil and sauté
8. Put the fish head and sauerkraut in a boiling pot, add 1 tablespoon of light soy sauce, a little cooking wine, a little white vinegar, sugar, appropriate amount of salt and water that has not passed the fish head
9. Cover the lid and start cooking
10. When there is not much soup left in the pot, add an appropriate amount of chicken essence, add chives and turn off the heat
