2, the carp scales, gills and viscera, cleaned; cleaned fish with salt smeared all over the fish inside and outside, marinated for half an hour; pickled pickles cleaned, chopped; green onion white cut inch section, another preparation of scallions. Pot of water 1300 ml boil, add salt, monosodium glutamate, ginger and soybean sprouts cooked for 3 minutes; and then put the pickled cabbage, sugar, lard, garlic slices boil, under the carp to cook for 15 minutes, sheng into the soup bowl, sprinkle pepper, pouring sesame oil; soy sauce, chili pepper crushed, chopped green onions, sesame oil and other sauces can be.
3, sit in a pot on the fire pour oil, oil temperature 3 into the heat into the pickled cabbage, add salt, chicken broth, pepper seasoning fried, out of the pot to cool, to be used, will be removed from the core of the apple, skin, ti shredded, onion, green and red peppers cleaned and shredded, salted a while drained of water; will be shredded apples into a pot, pouring into the onion, green and red peppers, cabbage shredded and stirred well, drizzle with olive oil poured into the dish can be.
4, the sauerkraut soak in water, wash and drain, cut into shreds; taro scraping, cut into pieces; aluminum pot on the fire, under the fresh broth boiling; under the taro, pickled cabbage, lard, salt stew; taro soft, under the monosodium glutamate pot can be.
5, ginger, garlic cut into slices; pickled red pepper, green onion cut into julienne; starch and water to mix into the water starch standby; sauerkraut cut into 2-cm-long section; konjac cut into 4-cm-long, 2-cm-wide strips, put into the boiling pot of hot water and fished out; frying pan on the fire, pouring oil to heat up, put ginger, green onion, garlic, pickled red pepper, sauerkraut, bean curd, fried and red; pour into the vegetarian broth 20 milliliters, put the konjac, cooking seasonings, cooked to taste, thickening juice after the pan into a plate.