Methods: 1. Remove the head of the carp in the primary processing. Spine, then cut two pieces of meat with thorns into small corrugated pieces and season with ginger, onion, cooking wine and salt 15 minutes. 2. Soak red pepper, ginger, garlic and pepper and cut them into rice grains. Change sauerkraut into small pieces for later use. 3. Put the pot on fire, add the mixed oil to heat it, add chopped red pepper, pickled ginger, garlic and pepper, stir-fry until red, then add sauerkraut to stir-fry until fragrant, add fresh soup, add fish head and spine to cook 15 minutes or more, and add salt, cooking wine, pepper, monosodium glutamate and fish pieces to cook for 3-5 minutes until the fish is just cooked.
Features: bright red color, salty, spicy and delicious, tender, smooth and refreshing.