1, the main ingredients: a grass carp.

2, ingredients: pickled sauerkraut bowl, pickled pepper 20.

3, seasonings: a small handful of pepper, a piece of ginger, the right amount of soybean paste, the right amount of salt, the right amount of starch, a little black pepper, a little soy sauce, the right amount of sesame oil, the right amount of oil.

4, ready to raw materials, grass carp cleaned up, pickled pickles and pickled peppers with water half an hour in advance to control the water to be used.

5, the fish will be removed from the tendons, remove the head of the fish, next to the position of the fish tail on both sides of a knife, and then next to the position of the head of the fish to draw out the tendons.

6, the head of the fish to remove the teeth of the fish, the fish meat sliced down, fish bones chopped.

7, the fish meat along the grain sliced into pieces.

8, pickled pickles chopped, pickled peppers into small sections.

9, fish bones into the appropriate amount of salt, soy sauce, a little black pepper, scratched, fish add the appropriate amount of salt, sesame oil, soy sauce, starch, a little black pepper, scratched, marinate for 15 minutes.

10, bean paste chopped fine.

11, put a moderate amount of oil in the pot, sautéed bean paste.

12, add pickled cabbage stir fry.

13, add the right amount of water and boil over high heat.

14, put the fish head and fish bones to cook for ten minutes, the fish head and fish bones fully flavored, and then fish head and fish bones and pickled cabbage fished out into the container.

15, the pot boiled again, put the fish fillets, gently set apart, about a minute or two to cook, poured into the container of fish head and fish bones.

16, dripping into the pickled fish, fragrant pickled fish is ready.