Prepare ingredients: a grass carp, sauerkraut, cooking wine, starch, eggs, dried peppers, peppers, onions, ginger, garlic, chives, parsley, salt, monosodium glutamate, pepper and other condiments. First of all, we need to pay attention to the choice of grass carp and sauerkraut. You should buy old altar sauerkraut, try not to buy plastic-sealed sauerkraut from the supermarket, and grass carp should buy fresh, fresh fish, which is tender and tight. If you can't slice, you can go to the market to buy ready-made fish fillets, but don't buy that frozen one. It's best to buy refrigerated ones. Bian Xiao here teaches everyone to buy live fish and then bring their own fillets back.

First, remove gills, scales, internal organs and teeth from fresh grass carp, and then clean them. Remember to clean up the black film in your stomach, which will make the fish smell fishy. Then, separate the fish from the bones, chop up the bones, split the fish head in the middle, and then start cutting the fillets. This is a bit difficult for beginners. You can cut the fish fillet thicker, but not too big, then add salt, cooking wine, onion and ginger, marinate for 10 minute, then rinse it twice with clear water, remove and control the moisture, add a little starch to the fish bones, beat an egg white in the fish fillet, stir well, add a spoonful of starch, marinate for 10 minute respectively, and the preparation of fish is basically completed.

Rinse sauerkraut with clear water several times, then take it out and drain it, and then cut it into small pieces with a knife. Don't cut the sauerkraut too much. Leave the roots and leaves open, so that the leaves can be cut bigger. Put the oil in the pot. When the oil is hot, add ginger and garlic and stir-fry until fragrant. Then pour the sauerkraut root into the pot and stir fry first, then put the pickled fish into the pot and stir fry. Then stir-fry the chopped red pepper, millet pepper and sauerkraut together to give a fragrance, and then put the sauerkraut in a bowl for later use. Note that sauerkraut must be stir-fried slowly on a small fire to better stimulate the fragrance.

When the oil is hot, fry the fish head and bones in a pan until golden on both sides. Add appropriate amount of boiling water, cover the pot and bring to a boil. Only when the fish bones are used to make the soup base can the fish soup be delicious. Then add sauerkraut and cook. You can see that the fish soup turns white after boiling. Take out the fish head and bones from the pot, season with salt, monosodium glutamate and pepper, and then marinate. Put oil in the pan, add pepper and pepper, stir-fry until fragrant, then pour the oil on the fish and sprinkle with chives and coriander. Delicious fish with Chinese sauerkraut is ready.