Raw materials of pickled fish: grass carp 1 strip, pickled cabbage 1 strip, egg white, wild pepper, oil, salt, chicken essence 2g, ginger 5g, garlic 5g, cooking wine 2g, starch, sugar 2g, coriander, pepper and chopped pepper. Chop the fish head and bones, cut the fish into fillets, add salt, cooking wine, starch and a little egg white respectively, and marinate for about 10 minute. Squeeze water by hand to wash kimchi and cut it into pieces; Chop ginger, garlic, mountain pepper and millet pepper. Heat oil wok, add Jiang Mo and minced garlic, soak mountain pepper and millet pepper and stir-fry until fragrant, add kimchi and stir-fry until fragrant, and add enough boiling water to boil. Add fish head and bones again and bring to a boil. Turn to medium heat, add salt, sugar and pepper to taste, add 2 tablespoons pickled pepper and boil for about 15 minutes. Put the marinated fish fillet into the soup, set it slightly, and then sprinkle it with chopsticks. Cook the fish fillets until they change color, add chicken essence to taste, remove them, pour in a little hot oil and sprinkle with coriander.

Grass carp is a treasure, with tender meat and few thorns. It is salty, tender and refreshing when roasted. Raw grass carp is also very simple to make. Just master the secret recipe, no frying, no stewing, no touching the pot, no crispness, no fish, and tender and smooth. Put a spoonful of oil in the pot, turn on a small fire, put cold oil in the pot, put half a pepper in the pot, add onion, ginger, star anise, ash incense and wild pepper and stir well. Sweet and sour soup, I prefer tomatoes, children's favorite, too sweet, and the soup has no taste.

Add salt, monosodium glutamate, pepper and wine to marinate for 10 minute, and then cut the kimchi into small pieces, or four or four pieces. Cut the wild pepper into 10 minutes. When it's time to barbecue, stew abalone and smoke, put the oil in. Take fresh grass carp out of the blood, then scrape off the scales with the back of a knife, take out the viscera and gills of grass carp and clean them. Grass carp should be bled, which can reduce the smell of grass carp and make it more delicious.

Qingjiang fish is the best, pollution-free, hormone-free, rich in protein, fat, carbohydrates, calcium, phosphorus, nicotinic acid, vitamins and other nutrients, known as the REI of freshwater fish. High protein, low fat, rich in vitamins and trace elements.