1, 3 kg grass carp, after washing, cut a knife on one side, head and tail of the fish respectively, and slice the fish;

2. Fishbone ribs. When you cut the fish, you can cut it obliquely downward and break it off one by one, so that you can cut bigger fish fillets. Marinate fish fillets with half a teaspoon of salt, 1 teaspoon of white pepper, 2 tablespoons of yellow wine, 1 teaspoon of starch and 1 teaspoon of egg white.

3. Stir-fry the pepper, ginger, garlic and soaked rice pepper in a hot pot, and add the cut sauerkraut and stir-fry for 3 minutes;

4. Add fish heads and bones, cook some yellow wine and stir fry together, so that the soup will be whiter and more fragrant;

5. After adding enough water, transfer to a big tile pot, bring to a boil, and continue to cook for 15 minutes;

6. Keep a large fire, put the submerged fillets into the pot one by one, do not stir, and the fillets will remain intact;

7. After all the fish fillets are put into the pot for 2 minutes, add pepper, chicken essence and chopped green onion to taste, and you're done. Sauerkraut is spicy and refreshing, and the sliced meat is tender, smooth and delicious.

However, I'm afraid this is not easy. Slicing fish slices is not a good job.