1. Slice the grass carp and wash after buying it. Put in an appropriate amount of water, a 1/3 bottle of cooking wine, a few slices of ginger, a green onion, and two spoons of salt, and soak well.
2. The picture shows the error demonstration. Chop pickled peppers, chop sauerkraut, shred pickled ginger, slice ginger, and serve with pepper on a plate. A plate of dried chili and other seasonings. The hot pot seasoning is about 2*2CM a piece (you don’t need to have green onions)
3. Heat the vegetable oil and add the lard. Stir-fry seasoning, first fry sauerkraut
4. Put a spoonful of Pixian Douban, and then other seasonings. Add a spoonful of soy sauce, two or three spoons of light soy sauce.
5. Add water and some salt. After the high heat is boiled, turn to a low heat. Cover the lid and simmer for about ten minutes.
6. Pour out the water, rinse the fish, put starch and a spoonful of salt to marinate. Put the fish head in the pot and make the soup first
7. After more than ten minutes, let the fish cook. Don’t pour in starch juice, otherwise it will thicken
8. Sprinkle with chopped green onion at the end
