1, raw materials: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water).

2. Wash the killed fish and remove the fish close to the fish bones. Slice the sliced fish skin downwards, obliquely cut into fillets with a thickness of about 0.5 cm, and cut the fish steak into pieces with a length of about 5 cm.

3. Wash the sauerkraut, dry it, and cut it into sections for later use.

4. Add cooking wine, starch, egg white and salt to the fish fillets.

5. Mix the fish fillets and marinate for 15 minutes.

6. Heat the wok with oil, add ginger slices, garlic slices and pickled peppers and stir fry.

7. Add the chopped sauerkraut and stir fry for 3 minutes.

8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, and then add fish chops to cook for 10 minutes to cook the umami flavor.

9. Put the sauerkraut into the bowl for later use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from being cooked easily.

10, put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. When the fish fillets change color, season them with salt, sugar, chicken essence and pepper, take out a deep dish, burn a little pepper oil and pour them on the fish fillets.

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1, I usually use grass carp as pickled fish, the meat is fresh and tender, and snakehead is also a good choice.

2. Vegetables such as vermicelli, bean sprouts and Flammulina velutipes can be added to the pickled fish soup; You can also make the bottom of the pot with fish soup with pickled vegetables cooked with fish chops, which is pickled fish hot pot.

3. You can also serve the fish fillets directly without sauerkraut first, but I think serving the fish fillets first can better keep the fish fillets cooked quickly and not easily scattered.