1, first deal with the fish, and cut the fish slices into fish slices. 　

2. Wash the fish fillets. Be sure to wash the black film in the belly of the fish, chop off the fins and cut off the fish head.

3, close to the fish bones, put the meat slices of the fish.

4. Put the fish skin under the slice downward, obliquely slice it into fillets with a thickness of about 0.5 cm, chop the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.

5. Grab the fish fillets and fish head with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and a proper amount of salt, and marinate for 15 minutes.

After the fish fillets were processed, the fish with pickled vegetables began to be made.

1, pickled vegetables (pickled vegetables), which are sold in many supermarkets, should be made in Sichuan.

2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and saute until fragrant, then add shredded sauerkraut and wild pepper.

4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil.

5. Drain the fish head and fish into boiling 10 minute, and boil out the umami flavor.

6. Pickling fish fillets is very important. The freshness of fish fillets depends on the quality of pickling. First, gently grab the fish fillets with salt, then add egg white and starch, and grab the right amount.

7. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. When the fish fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them out in a deep dish, and pour a little hot oil on the fish fillets. [3]

Process key

1. Only fresh grass carp can be used to make soup dishes, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, knives cut off on both sides, diagonally cut into two sections, and aligned when entering the soup bowl.

2. Only by boiling fish with strong fire can white milk soup be produced. Sauerkraut is cooked for a long time, and the soup is dark and dark, and the soup tastes bad.