1, the fresh grass carp slaughtered and washed, the fish head, pick bone, take down both sides of the net fish meat; fish head from the center slice; fish bone chopped into small pieces, the fish meat along the direction of the fish tail diagonal blade into thin slices.

2, ready onion, garlic, pickled peppers, pickled ginger, wild peppers and a small amount of pepper and Sichuan pickles sliced spare.

3, will be a good slice of fish with cooking wine, pepper, a little salt, egg white and a little water starch, marinate for 5 ~ 10 minutes, fish head and fish bones can also be slightly marinated in cooking wine and pepper to remove fishy.

4, frying pan with bottom oil is hot, burst onion, garlic add pickled peppers, pickled ginger, wild peppers stir-fry flavor after adding sauerkraut stir-fry for 7 minutes, add water or broth. Cook until boiling.

5, after boiling into the fish head and fish bones, cook for 15 minutes, with a leaky spoon will be fish bones and sauerkraut first sheng out into a large pot.

6, turn into a small fire, and then the marinated fish slices shake under the soup do not stir too much, so as not to break up the fish. Open medium heat, see the fish slices become white, soup slightly boiling, you can soup and fish slices together carefully poured on the sauerkraut.

7, another pot to add the right amount of oil to heat, into the right amount of pepper and 1 tablespoon of pickled peppers stir-fried flavor, while hot pour on the surface of the pickled fish can be.