1. One piece of grass carp, cut off the meat, and cut the fish bone and head into sections
2. Cut fish fillets into 5 mm thick slices
3. I used this kind of ready-made sauerkraut fish bag
4. Marinate the fish bones and fish fillets with ginger, pepper, and rice wine for 5 minutes.
5. Bought ready-made pickled cabbage fish ingredients. Put an appropriate amount of oil in the pan, and fry the seasoning a little bit to let the aroma come out
6. Add an appropriate amount of water and boil for 2 minutes,
7. Pour the fish bones and fish heads into the casserole. First put the cooked fish bones and heads out into the casserole.
8. Add lotus root slices
9. Put the fish fillets after the water is boiled
10. About 3 minutes, the fish fillets are cooked. Pour all into the cooked fish bone casserole.
