1. Ingredients: 1 jin of grass carp, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil, 1 egg, appropriate amount of sauerkraut, appropriate amount of pickled red pepper.

2. Slice the fish.

3. Break the egg into a small opening and pour out the egg white inside.

4. Add cooking wine.

5. Add a little salt.

6. Add a little soy flour, mix well and let it sit for 10 to 15 minutes.

7. Add a little salt to the bones, mix the cooking wine and soybean flour, and set aside.

8. Chop the pickled sauerkraut, red pepper and ginger and set aside.

9. Cut the ginger into small pieces, a few pieces of garlic, and cut the green onion into flowers and set aside.

10. Add cold oil to the hot pot.

11. Heat the oil to 80% heat, add sauerkraut, ginger and pickled peppers, and stir-fry until fragrant.

12. Add clear soup and boil for a few minutes.

13. First pour the fish bones into the pot and boil for a few minutes. Bring out the flavor of the sauerkraut and fish, and taste as you cook.

14. Add a small spoonful of lard. Friends who don’t like greasy food can skip it.

15. Finally, put the spiced fish into the pot piece by piece using chopsticks. Stir gently. Boil for a few minutes and you're ready to serve.