1. Cut the grass carp open and wash it, then chop off the fish head, cut off the meat on both sides, wash the fish head and bones with blood, and drain the water.

2. Cut the fish into fillets with a thickness of about three or four millimeters, then wash the fillets in water several times until the fillets are washed white, and then drain the water.

3. Pour a proper amount of cooking wine on the fish fillet, mix well and marinate for about 10 minutes, then make a small hole in the egg and let the egg liquid mix well on the fish fillet, so that the fish fillet will not be rotten and delicious.

4. Cut your pickled sauerkraut into shreds or strips, and prepare pepper, garlic, ginger, coriander and onion.

5. Add cooking oil to the pot and burn. Stir-fry sauerkraut, ginger, garlic, pepper and pepper in a pot, then add water and cook together to get the sour taste of sauerkraut.

6. Cook for about 15-20 minutes. When the pickled cabbage and seasoning taste, put the fish head and fish bones in the pot and cook together. After cooking, take out all the fish heads and bone sauerkraut and put them in a bowl.

7. There is only soup left in the pot, then put Tonga into the pot, then pour the fish fillets into the pot, push them out with a spoon, and immediately take them out and put them on the fish head and bones after boiling. First put the soup in a bowl, then put the Tonga on the side of the bowl into the bowl, and the delicious fish with Chinese sauerkraut is ready.