1. Potato taro slices
2. Add water to boil and simmer into soup base
3. Wash grass carp slices
4. Add the egg whites and the marinated fish powder in the pickled cabbage fish buns, plus some salt (a little bit) to marinate the fish fillets... half an hour
5. Stir-fry the sauerkraut buns and put them in the taro and potato soup base and cook on low heat.
6. Put the marinated fish fillets in the water and cook them and place them on top of the sauerkraut and taro soup.
7. Put coriander on top and sprinkle with sesame seeds
8. Finally, use the pot to heat the vegetable oil... and then top it to finish
