Clean grass carp and slice two large fillets; Grass carp (about 3 kg) has the tender meat and the best taste; If you can't finish a meal, you can set aside some for something else, such as sesame fish steak.

2.

Then cut off the big thorn in the belly of the fish fillet; Don't worry about other small thorns, you will vomit when you eat. )

3.

Double-flying slices along the texture of fish; (If you can't read the lines, take a knife in each of the fishtail's right and left hands, and the blade cuts obliquely in the fishtail direction. Don't cut the first knife from the fish skin, and the second knife is a flying piece; Left-handed, and vice versa. If the fillet is sliced upside down, it will definitely break; The inclination angle of the blade determines the size of the fillet; Double flight can make fish fillets bigger and reduce nutrient loss; Fish fillets need not be too thin, they are easily broken. )

4.

Rinse the fish fillets with clear water again, drain and squeeze out; (Washing fish fillets can effectively remove the fishy smell, and the product is whiter and brighter; Be sure to squeeze out the water after washing and before eating. You can use a sterile towel or kitchen paper.

5.

Add marinade salt, sugar, cooking wine, pepper and an egg white to the fish fillets and catch them evenly; (Egg whites can also make fish fillets bright and tender; Don't mix with chopsticks, or the fish fillets will break)

6.

Finally, add dry starch and grab it evenly; (Dry starch can also make the fish fillets tender and smooth, so be sure to grab them evenly and have a sticky feeling on your hands; Using sweet potato starch, that is, sweet potato starch, can make fish fillets more tough and not fragile)

7.

Grab it evenly and marinate it; (If possible, try to marinate for a long time. )

8.

Chop the remaining fish heads and bones and rinse them with clean water; (especially cut off the fish head in order to cook the nutrition of the fish head. )

9.

Fish, sauerkraut, pickled peppers; (Generally, grass carp of about 3 kg can use half a piece of fish sauerkraut; 5, 6 pickled peppers can increase the spicy taste; Sauerkraut and pickled peppers can be bought in condiments or pickle counters in general supermarkets. The quality of bright blue and yellow pickled cabbage is better, and the pickled cabbage with too deep color tends to soak for a long time. )

10.

Wash sauerkraut and cut into sections; (There are also recipes that say pickled vegetables should be blanched. I've tried it, and it must be clean and safe, but the sour taste will be discounted. Choose for yourself. )

1 1.

Cut onion and ginger into large pieces;

12.

Millet pepper and green pepper are obliquely cut;

13.

Take out the wok, add 1 tbsp salad oil, heat the wok until the oil is cool, add the fish bones and fish heads, and stir-fry with high fire; Don't be afraid of bombing, you can deliberately break it. This part is not needed at the end. We just need to cook their nutrition. )

14.

When the fish bone and head are both 100%, add 1/3 sauerkraut, pickled pepper and onion ginger, and continue to stir-fry over high fire to give a fragrance;

15.

Add boiling water; (It must be boiled water, which boils as soon as it is put into the pot, and it is a thick white soup. )

16.

Beat off the floating foam; There are impurities in boiled fish bones and fish heads in the floating foam. Don't be lazy.

17.

Continue to cook for about 5 or 6 minutes, and the soup will become whiter and thicker. At this time, all the solids in the soup are removed: fish bones, fish heads, onion ginger, sauerkraut and pickled peppers, leaving only the soup;