Raw material: carp1500g.

Ingredients: pickled cabbage 100g, wild pepper 10g, 5 slices of ginger and 4 cloves of garlic.

Seasoning: 20g starch, egg white 100g, cooking wine 18m, 8g salt, 4g pepper, 4g sugar and 4g chicken essence.

Method:

1. Put the fish flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from the other side.

2. Put the sliced fish flat on the chopping board, cut the knife at a 45-degree angle with the chopping board, and cut the fish into thin slices for later use.

3. After slicing the fish fillets, grab the fish fillets and fish fillets with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg whites and appropriate amount of salt, and marinate for 15 minutes.

4. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

5. Pour a little more oil into the pot than cooking, heat it to 70%, then add pepper and dried pepper, and then add star anise, garlic and ginger.

6. Stir-fry pickled peppers and shred sauerkraut.

7. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.

8. Cook the fish head and the fish in the fire for 10 minutes to make it delicious. When cooked, the soup will turn white.

9. Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. When the fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them in a deep plate, and pour a little hot oil on the fillets.