Simple methods of pickled fish: grass carp 1, pickled fish material 1 bag, pepper, onion, dried pepper and ginger. Stir-fry the seasoning with oil, add water, and finally put the fish down. Finally, fry some pepper and dried pepper in oil, pour them into the marinated fish and continue to cook for a while. Practice 2: sauerkraut, half grass carp, pepper and dried red pepper are appropriate. After the grass carp is washed and cut into sections, the fish tendons are removed, the fish on both sides are pressed with the left hand, and the fish are slowly cut into fillets with the right hand knife; Use raw flour, cooking wine, a little salt, then pour an egg white and marinate for fifteen minutes; Shredding sauerkraut, slicing garlic, and breaking dried pepper in half; Heat oil in a pot, add pepper and dried red pepper and stir-fry twice, then add garlic slices and continue to stir-fry until fragrant; Stir-fry chopped sauerkraut, and add water or broth to boil; Add fish ribs and fish tails, and cook the fins for 5 minutes; Add fish fillets and cook for 3-5 minutes. After the pot is boiled, add a little salt and chicken essence. Method 3: 600g grass carp, 0/00g sauerkraut/kloc-,25g pickled pepper, 0/5g pickled pepper/kloc-ginger and chopped green onion, 3g pepper, 5g garlic, 4g refined salt, 500g cooking wine/kloc-,500g broth and 500g cooked vegetable oil. Cut the fish into 3 parts on each side, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute. Add a little vinegar before cooking. Practice 4: Scale the fish, remove the gills, cut open the abdomen, take out the internal organs and wash them, take out two pieces of fish with a knife and split the fish head. Wash sauerkraut and cut into sections. Heat a wok, add a little oil, add pepper, ginger slices and garlic cloves, stir-fry until fragrant, add sauerkraut and stir-fry until fragrant, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add salt and pepper. Slice the fish, add salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly coated with egg paste. After the soup in the pot is boiled, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin. Production essentials: when cutting fish, cut it one knife at a time along the direction from the fish tail to the fish head; Wash the black membrane in the abdominal cavity when washing grass carp.