Making materials: grass fish maw 2 kg sour radish appropriate amount of sauerkraut appropriate amount of ginger 1 small piece of chives 2 salt appropriate amount

Pepper appropriate amount of soy sauce 2 spoonfuls of corn starch 1 teaspoon of cooking oil appropriate amount

Making steps:

1. Wash grass fish maw and scrape off the untreated fish scales, so that it can be operated better when cutting. Then the fishbone can be easily pulled out

2. After the fishbone of the fishbone is processed, cut the large fish into two pieces

3. Put the processed fish pieces into a bowl, add soy sauce, add pepper, add corn starch, then stir well, then add cooking oil and stir well again

4. Wash the sour radish with clear water. Wash sauerkraut several times when you don't have time. Squeeze the sauerkraut at the same time, and squeeze out the salty taste. Don't be too salty, but don't wash it too lightly. Otherwise, the pickled cabbage will not taste good. Cut the Jiang Ye into pieces, wash the shallots, cut them into sections, and reserve all the materials.

5. Pour cooking oil into the pot, add ginger slices and stir-fry, pour in sour radish and cut pickled cabbage, and stir-fry until the pickled cabbage is fragrant. After the sour soup is boiled again, put the sauerkraut and white radish out of the pot and put them in a bowl

7. Boil the soup again, put the fish pieces into the pot one by one, and then boil the soup again, so that the fish pieces can be taken out. Remember, the fish pieces can't be boiled for too long, so as to avoid overcooking and scattering the fish pieces. Finally, add shallots and pour the soup into the soup bowl.