Ingredients: One grass carp. After removing the scales and internal organs of the grass carp (the black membrane inside the belly of the fish must be completely removed), place the fillets, heads and steaks separately. They are separated because their uses and cooking times are different. Don't fillet the fish too thinly, as it will break easily, and don't make it too thick, as it won't absorb the flavor easily. Ingredients: 1 spoon of sauerkraut, pickled pepper, Sichuan peppercorns, 1 star anise, 1 egg, garlic, ginger and scallions. The amount of Sichuan peppercorns and pickled peppers depends on your taste. The sauerkraut must taste better. One star anise is enough. Side dishes: bean sprouts, qianzhang, Chinese cabbage, white radish. Cut the sauerkraut into small sections, cut the green onions into sections (I also used some garlic sections), shred the ginger, mince the garlic, and chop the pickled peppers. Wash all side dishes. Slice the white radish (not too thick, a little thin will make it easier to cook), and cut into strips (not too thin, a little thicker will make it more delicious).