1. Material: grass carp 700g, a packet of pickled fish seasoning, one piece of ginger, two cloves of garlic seeds, two shallots and 5g of chicken powder.

2. Clean the grass carp pieces, control the moisture, and then cut them into thin slices. Then put the fillets into a bowl, take the marinated fish out of the seasoning bag, add chicken powder, oyster sauce, Jiang Mo and cooking wine, stir well, and marinate for 10 minute.

3, the pot is 70% hot, put two spoonfuls of peanut oil, pour in the minced garlic and sauerkraut in the seasoning bag, and stir fry the fragrance. Add another bowl of water and bring the fire to a boil. Finally, put the marinated fish fillets down, bring them to a boil again, put a tablespoon of chicken powder and sprinkle with chopped green onion.