1. Wash the grass carp, cut the knife into the fish bone along the spine of the fish, and divide the fish body into two complete pieces. Slice the fish meat on both sides, and cut the main bone of the grass carp into segments for spare. The fish tail, fish bone spine cut into segments into a bowl, add salt, cornstarch marinade; popcorn should be marinated first;

2, first boil the sauerkraut, pick up and drain; burning hot iron wok, directly into the wok sauerkraut, stir-frying until dry body, the wok above the water vapor can be no emergence, pick up and spare;

3, a little oil, will be ginger and garlic, black pepper, chili peppers, celery stir-fry, in turn, add the sauerkraut, fruits, stir-frying! A few moments;

4, add before with crucian carp simmering broth, add sauerkraut fish pot materials, adjust to high heat to boil;

5, soup base boil, put the fish tail, fish bones together with simmering for 15 minutes;

6, after the fish bones are cooked, all the materials fished out, placed in the bottom of the large bowl;

7, the soup base to stay in the pot, cook grass carp fillets;

8 , Yard the cooked fish fillets in a bowl and pour in the stock. Sprinkle dried chili peppers and scallions on the top, and finally pour boiling oil on it.