Ingredients: sauerkraut, grass carp, pickled wild pepper, ginger, onion, garlic, eggs, cooking wine and pepper.

Prepare:

1. Separate the bones and meat of grass carp, then slice the fish and put them on two plates.

2. Stir the meat slices with salt, raw flour, (tender meat powder), egg white, cooking wine and pepper.

3. Chop a small part of wild pepper into granules. The others are for use. Dice the onion and chop the chopped green onion. Slice garlic and garlic granules. Slice ginger.

Exercise:

1, first put oil (about 3 taels) in the pot, add garlic slices and ginger slices to stir fry until fragrant, then add pepper and onion slices to stir fry, and add sauerkraut to stir fry until the sauerkraut tastes delicious.

2. Add water and boil for about 5 minutes to make the taste of sauerkraut come out.

3. Put the fish head and bones in water and cook for about 5 minutes. After cooking, pick it up with sauerkraut and put it in the basin.

4. Put the fish fillets one by one, cook them, pick them up and put them in the basin. (Note: When cooking, it is not advisable to turn the fillets too much to ensure the integrity of the fillets. )

5. Taste the soup, add salt monosodium glutamate according to your own taste, thicken it and pour it into the basin.

6. After the pot is hot, pour the oil (about 1), put the garlic, pepper and chopped green onion at the bottom of the pot, and pour the cooked oil on it.