Carp pickled fish practice is as follows:

Raw materials: carp, pickled cabbage, wild peppers, ginger, garlic, starch, egg white, cooking wine, salt, chicken essence, sugar, pepper, broth.

Buy a fresh carp, come back to tear off the black membrane in the fish belly, wash and dry water.

Cut off the head and tail of the fish, cut off the fins, and then cut from the end of the fish head, close to the fish bone, and pick off the meat with a diagonal knife.

Cut off the belly of the fish. Cut the head, bones and belly into small pieces, scrub and wash them several times until there is no blood, and drain.

Turn the boned fish into fillets, skin-side down, starting at the tail and slicing with a diagonal blade.

Rinse a few more times and drain, add salt, cooking wine, egg white, white pepper and cornstarch and marinate for a few minutes.

Boil the sauerkraut in boiling water, remove, rinse and drain, cut into thin strips. Onion cut into sections, ginger sliced, dried red pepper cut into sections and then seeded, pepper and pepper ready.

Pour oil into a frying pan, add green onion and ginger and stir. Add fish head, fish bone and fish belly and stir fry. Add sauerkraut and pickled peppers and stir-fry.

Drizzle a little cooking wine, add stock or boiling water, sprinkle with white pepper, bring to a boil, turn to medium heat and cook for 10 minutes, you can taste the flavor, add salt to taste.