Ingredients: grass carp 1 strip (1.5 kg -2 kg is appropriate), sauerkraut 150g (pickled vegetables), Flammulina velutipes 100g, Pixian bean paste 20g, ginger 20g, garlic 5 petals, and egg white 1 00g.

Production process:

1. Slice the fillets and cut the fillets into sections. Fish fillets and fish fillets are marinated for 20 minutes with egg white, cooking wine, starch and salt.

2. Squeeze out the water in the sauerkraut and cut it into shreds. There are also pickled peppers and Flammulina velutipes washed and cut into sections;

3. Slice ginger and chop garlic;

4, the pot is hot, pour a little oil, saute ginger slices, garlic paste and Pixian bean paste;

5. Stir the shredded sauerkraut evenly;

6. Pour enough boiling water into the pot (the amount of water should not exceed all fish fillets and other materials);

7. After the water is boiled, pour in the fish head and fish chops and cook for about 10 minute;

8. Lower Flammulina velutipes segment;

9. Then clip the marinated fish slices into the pot one by one, and then disperse them with chopsticks;

10, cook until all the fillets change color, add a little salt and pepper and stir well.