The details are as follows: 1. One grass carp, washed and cleaned up, two large pieces of meat are removed from the fish body, and the head is separated in half (I use kitchen scissors).

2. Slices of fish and bones are cut in the kitchen.

3. The processed fish and bones are divided into two pots.

4. pour cold water into the fish, put a spoonful of salt and rub it with your hands, gently.

5. Rinse repeatedly for about three times, the water becomes clear and the fish is transparent. Pour off the water and drain the water (rubbing with salt can make the fish fillets firm and unbreakable after cooking).

6. Marinated fish fillets: a teaspoon of salt

7. Appropriate amount of white pepper

8. Three teaspoons of starch

9.an egg white

10. A spoonful of cooking wine

1 1. Stir well and marinate for half an hour.

12. Boil the water in the pot, blanch the sauerkraut for a minute or two, remove it and squeeze it out by hand for later use (if you buy sauerkraut with large leaves, cut it and use it again, it is more convenient to eat).

13. Material preparation: cut the onion, slice the garlic and ginger, remove the seeds from the dried chili, and cut the processed fish and sauerkraut. I forgot to take two teaspoons of green pepper.

14. Put the oil in the pan and saute the onion, ginger and garlic.

15. Add fish head and bones and stir-fry with sauerkraut for two minutes.

16. Add enough boiling water, and cook for another 20 minutes. Pour more soup if you want.

17. After boiling, medium heat for 20 minutes.

18. After 20 minutes, the soup is white, and salt is added according to the amount of soup. I added a teaspoon here, tasted the salty taste by myself, and no seasoning is added. White pepper is added or not according to my own preference.

19. Take out the fish head, bones and sauerkraut, and leave the soup.

20. Put the fish head and bone sauerkraut in a large container prepared in advance.

2 1. Boil the fish soup in the pot, put in the fish fillets, and don't always touch it after it is scattered with chopsticks.

22. Turn off the fire as soon as the fillets turn white.

23. Pour them into the container that just contained fish bones and sauerkraut.

24. Take another pot, two to three spoonfuls of oil and simmer. Add dried Chili and pepper to cool the oil, and the Chili will turn red and shine.

25. Take out the pepper and pepper and put them on the fish fillets, and sprinkle with chopped green onion.

26. Burn the oil in the pot with a big fire, smoke, turn off the fire and pour it on the pepper, pepper and chopped green onion.