Ingredients: grass carp 1, pickled fish bag 1.

Accessories: half lemon, 1 egg, a little onion, a little ginger, a little garlic and a little coriander.

1. First slice the fish, and cut the head and bones of the fish for later use.

2. Prepare the ingredients you need.

3. Put some water, salt and baking soda in the sliced fish.

4. Beat the fish fillets into slurry, let them stand for 10 minute, then rinse the fish fillets and drain the water.

5. Put oil in the pot, add ginger and fish bones, cut them and boil them in water.

6, another pot, add lard, no salad oil, stir-fry sauerkraut.

7. Add drained fish fillets, salt, sugar, chicken powder and white pepper to catch the fish evenly.

8. Add egg white and corn flour again, and then add 10 minute. At this time, the fish bone soup has been cooked. First, take out the pickled cabbage and fishbone, and put them in a bowl for pickled fish.

9. Put the blanched fish fillets, turn off the heat after boiling, add onions and lemons, pour them into a plate, and add coriander.