Grass carp 1, pickled cabbage 1, 2 tablespoons of salt, 2 tablespoons of rapeseed oil, 3 cloves of ginger 1, garlic, 4 millet peppers, 3 tablespoons of dried peppers 10, starch, 20g of shallots, cooking wine 1 tsp, pepper/0.

You can ask the seller to prepare the fish directly, wash the fish and clean the bones, slice the fish from the tail with a blade facing the tail, cut it into fillets and cut the bones into small pieces; Sliced fish fillets are washed once with a spoonful of salt, and then washed repeatedly with clear water to become crystal clear fish fillets, which must be washed into transparent fish fillets to make the fish more tasty and refreshing;

Clean the fish fillets and bones, marinate the fish fillets with 1 tsp salt, 1 tsp pepper, half a tsp cooking wine and 3 tsp dry starch, carefully and repeatedly stir with your hands, and let stand for 20 minutes.

Wash pickled cabbage for later use, shred pepper, slice ginger, mince onion and garlic, and dry pepper for later use. Stir-fry shallots, ginger, garlic and peppers in oil, add fish bones and stir well. Fried for a long time, the fish soup will be very white;

Then add sauerkraut and stir fry, add enough water and salt (each family eats different amounts of salt, so be sure to adjust their own tastes).

Bring the fire to a boil and cook for about 20 minutes on medium heat. Take out all the soup and spread it at the bottom of the bowl. Cook fish soup, put the fish fillets in little by little, and gently stir with chopsticks. Don't stir fry hard. Shake the pan and you will see the color change. After a long time, the meat will not taste good.

Pick up the fish, pour the fish soup into the basin, put the onion and dried Chili on the fish fillet, and pour it on the fish fillet after the oil fire.

It is very important to pour oil. It is delicious to make sure that the oil is hot, and smoke comes out visually and keeps coming out and pouring on it. When pickling fish fillets, put all the ingredients away and massage them for a while, which will make them taste better. Adding egg white to pickled fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid, so you can consider it yourself. It's delicious and the fish fillets are tender. Dry starch can also make fillets tender and smooth, so be sure to grasp them in a sticky state with your hands.