Pickled Chinese cabbage Fish

1. Prepare fish and pickled Chinese cabbage, chop onions, ginger and garlic.

2. Cut the head and tail of Qingjiang fish, slice the fish, cut the bones into sections, put cooking wine on the fish, white pepper, marinate with soy sauce for 20 minutes, wash the fish and cut pickled Chinese cabbage into dices, and prepare the pepper.

3. Add oil to the pot and stir fry scallions, ginger, garlic, and pepper.

4. Add fish and pickled Chinese cabbage to stir fry until sour.

5. Add enough water, bring the fish head, tail, and bones to a boil, cook for 5 minutes, then transfer the marinated fish fillets into the pot and remove if they change color.

6. Put it into a bowl.