Fish chunks in sour soup

1. pickled Chinese cabbage and fish are ready.

2. Sichuan pepper, seasoning, scallions, and ginger are ready.

3. Cut coriander and scallions and set aside.

4. Mix oyster sauce, soy sauce, aged vinegar, and cooking wine together to make a sauce.

5. Heat up the oil in the pot, then add scallions, ginger, seasonings, and Sichuan peppercorns and stir fry until fragrant.

6. pickled Chinese cabbage is fragrant.

7. Put the fish chunks into the pot and fry for a while.

8. Fry the dough for 3 minutes on each side.

9. Pour in the sauce.

10. Cook until fragrant.

11. Pour in an appropriate amount of water to cover the fish chunks.

12. Cover the pot and simmer over medium heat for 20 minutes.

13. Sprinkle coriander and scallions.

14. Finished products.

15. The soup is sour and refreshing, and the fish is delicious.