1. The gills and fins of the treated grass carp are removed, the fish head is chopped off, the knife is leveled, and two pieces of clean meat are placed under the fish. Cut the fish head and the main bone of the fish into small pieces and put them in a container. Cut the clean fish into small pieces and put them in another container.

2. Pour the highly alcoholic liquor (deodorized) into the fish bones and fillets, soak for 5 minutes, and then rinse with water. Add egg white, salt, sugar and white pepper (1 teaspoon, 5g) respectively, grab them evenly by hand, and marinate for 10 minute.

3. Soak sauerkraut to squeeze out water and cut into small pieces with a width of 2cm.

4. Turn the oil in the wok over high heat (to 8% heat), pour in sauerkraut and stir-fry for 2 minutes, add broth (or water), add salt and Jiang Mo and cook for 6 minutes (this process can not only cook the sour taste in sauerkraut into the soup, but also weaken the salty taste in sauerkraut).

5. Put the seasoned fish bones into a boiling pot and cook for 5 minutes to taste the white soup. Then put the fillets flat in the boiling soup and cook for 1 min. Boil it again, then take it out of the pot and put it in the soup basin.

6. Take another clean wok and heat the oil to extreme heat. Stir-fry chopped peppers. Pour it on the surface of fish fillet soup, and the suffix is chopped green onion.

skill

1. Fish fillets must be evenly caught with egg white to be fresh and tender. Don't use starch, or the boiled soup will become turbid.

2. Fish bones and fillets should be cooked separately to avoid undercooked fish bones and unformed fillets.

3. Stir-fry the pepper with strong fire and strong oil for 2-3 minutes until the flavor is overflowing, and immediately pour it on the prepared fish noodle soup, so that the flavor of pickled pepper can be quickly integrated into the soup and the appearance of the soup can be ensured.

Also, if you don't have pickled peppers at home, you can use peppers.