1. Cleaned up grass carp, pickled cabbage bought online
2. Grass carp head removed
3. Cut the knife from the tail bone and slice the fish
4. Sliced fish belly part
5. Fillet fish fillets, from the head to the tail, the knife should be tilted, the more tilted, the bigger the fillet, try to be thinner
6. The fish head is divided into two, and the fish bones and belly are put in one basin, and the fish fillets are put in the other basin.
7. Add some salt, cooking wine, ginger slices, white pepper to the basin with fish heads, mix well, and marinate for 20 minutes
8. Add a little salt to the fish fillets, and then wash them two or three times with water, dry the water, then add an egg white, potato starch, and pepper to gently grasp and marinate for 20 minutes
9. Rinse the sauerkraut several times, dry the water, and cut into small pieces
10. Cut the green onion and ginger into large slices, and cut the pickled pepper in the sauerkraut into sections. Cut the chili into sections, and wash with the green pepper to control the water
11. Fill the pot with oil and heat up, add a little more oil, sauté the scallions, ginger slices and pickled peppers
12. Lower fish bones, fish heads, fish belly
13. Fry for two minutes
14. Add sauerkraut and fry for two minutes
15. Add enough water, boil on high fire, add salt to taste, determine the amount of salt according to your own taste, continue to cook until the soup is thick and white
16. Remove the cooked fish head and fish bone sauerkraut and put it in a large bowl
17. The soup in the pot is boiled, and the marinated fish fillets are quickly dropped into the soup one by one, lightly scattered, and boiled over high heat
18. When the color of the fish changes, it will be served immediately. This time is very short. The fish is easy to be cooked. Control it well. Don't overcook it, otherwise the fish will not be tender
19. Put the boiled fish fillets in a bowl, and pour the remaining soup in the pot
20. Heat up another pot and fill with oil. Put the green pepper and chili in cool oil and fry until fragrant.
21. When the color of the pepper changes from red to yellow, immediately remove the pepper section of the pepper and be careful not to fry it.
22. Fried fragrant green pepper and chili on the fish fillet
23. The remaining oil burns to blue smoke
24. Pour it on the fish while it's hot
25. The finished product, add some coriander, and embellish it
