Preparation: Sauerkraut practice 1. Sichuan pickled mustard greens rewritten slices with a little bit of water to soak, and then rinsed so as not to be too salty.
Sauerkraut fish practice 2. carp slaughtered clean, to be used;
Sauerkraut fish practice 3. in the head and body of the fish connection, the fish meat and fish head with a knife, but do not cut the fish bone, starting from the tail of the fish, along the bones of the fish with a knife to separate the fish meat and fish bone, up to the head of the fish, which separates the meat of the fish on one side of the other time, the same treatment;
Sauerkraut fish practice 4 . . will change the fish into diagonal knife cut into large pieces, add fine salt, monosodium glutamate, powder, egg white to grasp the batter, dripping wet starch, to be used;
Sauerkraut fish practices 5. fish bone cut 5 cm long section; fish head from the middle split, a share of the two, to be used; in the frying pan into the pickled peppers, garlic, popping incense; after the Sichuan sauerkraut, stir fry for 1 minute on a small fire slowly, pouring into the soup or water, large fire boil; then, into the head of fish and the Fish bones, cover the pot open, large fire for 5 minutes; add a small amount, monosodium glutamate and pepper; finally slowly down into the fish slices, see all the fish slices white half a minute after the pot can be released.