Materials used: 1 grass carp, pickled cabbage, 1 fan, dry red pepper, pepper, ginger, sweet potato starch, egg white 1, a little wild pepper, a little garlic, green onions, peanut oil 2 spoons.

Practice steps:

The first step: grass carp scaled and gutted and cleaned, the head of the fish cut off, the fish body sliced into two pieces.

The second step: the middle of the main spine sliced off, so that half of the fish is full of fish meat, you can directly slice into fillets.

The third step: when slicing the fish, from the end of the diagonal knife cut into fish, so that the fish sliced out of the fillet, the fish spine is smooth, there is no splinter, if the opposite direction of the slice, so long all the small splinters can not eat.

Step 4: Put the sliced fish into the pot.

Step 5: Add 1 egg white and sweet potato starch, marinate for 10 minutes, the starch must use sweet potato starch, so that the fish will not be easy to break, sweet potato starch viscous, very suitable for fish with.

Sixth step: the pot is hot, put peanut oil, into the onion and ginger, pepper, dry red pepper fried flavor.

Step 7: Pour in the chopped sauerkraut and wild peppers and stir fry evenly.

Step 8: Pour in the appropriate amount of water, add the fish head and fish bones, boil over high heat.

Step 9: small fire slowly simmer for 15 minutes, add celery and fans to boil, fans after cooking soft, all the vegetables ahead of the fish out into the pot.

Step 10: This time then the fish fillets piece by piece into the fish soup, small fire slowly simmering.

The tenth step: the fish slices directly poured into the basin of the pickled cabbage above, above the garlic, onion rings, chili powder, with hot oil splash, pickled fish is ready. This pickled fish do not need to put salt, because the sauerkraut and wild peppers are pickles, the salt inside is enough, and then put salt is easy to be too salty.