1. Wash the bought grass carp (you can let the fish seller help slaughter and slice it), pick out the heads, tails and bones of the fish and put them in a bowl, and put the fish in another bowl.
2. Knock the eggs into a bowl, take out the yolks and separate them, as long as the egg whites are needed.
3. Add salt, cooking wine, cornstarch and egg white to the two portions respectively, and marinate for ten minutes.
4. While marinating the fish, you can wash the ginger and slice it, millet pepper, dried pepper, and garlic. Put them together in a bowl and set aside.
5. Just buy a large sauerkraut, then break it apart, wash it, and soak it in water. The soaked ones can be picked up and cut into pieces for later use.
6. Add oil to the pot and heat it up, put the ginger, garlic, millet pepper and dried chili in the pot and stir fry until the aroma is released.
7. Put the sauerkraut in the pot and stir fry a few times.
8. Boil a pot of boiling water, pour it into the pot, and bring it to a boil.
9. Put the portion of the fish head in the pot first, add a small amount of cooking wine, two teaspoons of balsamic vinegar, salt, white sugar, and pepper to the pot. When the water is boiled, turn to medium-low heat and cook for 15 minutes.
10. Pour the fish fillets into the pot, set a little and scatter them with chopsticks. After the fish fillets change color, they can be served.
11. Heat a little more oil in the pan, fry the heat to the fish soup, wash and chop the coriander in advance, sprinkle some coriander on it and eat it.
Tips:1. If you don't like to eat too salty kimchi, you can soak in water in advance and change the water several times.
2. When catching the head and tail of the fish, be careful not to be stabbed by the bones, and do not use your hands too hard.
