(1) sauerkraut cut into small sections, green onion cut into sections (I also used a little garlic flakes), ginger shredded, garlic minced, pickled pepper chopped, pickled red pepper cut into two sections.

(2) side dishes are washed. White radish slices (do not be too thick, a little thinner easy to cook), the thousand cut strips (do not be too thin, thicker delicious).

(3) the fish slices sprinkled with a little salt, scratched well. Then mix with egg white (best to use your hands, so that the fish slices are coated with egg white), marinate for about 15 minutes.

(4) Add some oil to the pan and fry the fish head and fillets until both sides are yellow.

(5) Add 1/2 amount of shredded ginger, boiling water, boil over high heat and then continue to cook over medium heat for about 10 minutes to cook a thick white fish soup. Strain out the fish soup and set aside. Fish bones and fish spines are not.

(6) clean the pot, put a little oil, add green onions, ginger and garlic, pickled peppers, star anise, stir fry for 2-3 minutes. Add the pickled cabbage segment, continue to stir fry for 2-3 minutes, add the fish soup in step 5. Sprinkle with green pepper grains.

(7) Add appropriate amount of salt, bring to a boil and cook on low heat for 4-5 minutes. Add the fish fillets, white radish, thousand sheets of rice to the pot and cook for 5 minutes, and finally add the bean sprouts and pea tips. Finally, arrange the pickled bell pepper, pickled red pepper, celery leaves, scallions in the shape shown below.

2, method two

(1) grass carp cleaned and picked off the fish bones, cut diagonally into slices along the grain; green onion cut into segments, ginger cut into thin julienne.

(2) Place the carp fillets in a large bowl, add 1 egg white, 1/3 tablespoon salt, 2 tablespoons cooking wine, ginger and scallions, mix well, marinate for 15 minutes to taste.

(3) Rinse sauerkraut and cut into strips on the diagonal.

(4) Heat 3 tablespoons of the oil in a wok and sauté the ginger and peppercorns over low heat for 45 seconds, until fragrant.

(5) Pour in the sauerkraut seasoning packet, fill with 5 bowls of water and stir with the ingredients in the pot, cover and bring to a boil over high heat, then lower the heat to simmer for 15 minutes.

(6) Add 1/3 tablespoon sugar to taste, pour in the marinated grass carp fillets and mix well, and cook over high heat until the fillets are cooked.

3, method three

(1) raw materials: grass carp, sauerkraut, pickled peppers, ginger, garlic cloves, cornstarch, egg white 1, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, broth (or water).

(2) will kill the fish clean, close to the fish bone will be fish body meat slice down. Sliced down the fish flesh skin side down, slice diagonally into a thickness of about 0.5 centimeters of fish slices, fish steak chopped into pieces of about 5 centimeters long.

(3) wash the sauerkraut, water clutch dry, cut into segments to be used.

(4) will be sliced fish with cooking wine, starch, egg white, salt scratch well.

(5) Mix the fish slices well and marinate for 15 minutes.

(6) frying pan with oil to heat, put ginger, garlic, pickled pepper stir-fried.

(7) Add the chopped sauerkraut and stir-fry for 3 minutes.

(8) then add the appropriate amount of broth or boiling water (the amount of water should be able to not over all the fish slices) boil, and then add the fish steak and cook for 10 minutes to simmer out the fresh flavor.

(9) the sauerkraut into a bowl to be used, leaving the pot of sauerkraut soup, so as to prevent the pot of vegetables too much, the fish fillets are not easy to cook.

(10) will be marinated fish fillets into the soup piece by piece, with chopsticks scattered, such as fish slices cooked brown, seasoned with salt, sugar, chicken essence, pepper, with a deep dish, burn a little pepper oil poured on the fish fillets can be.