1. A fresh carp, remove the scales and gills, and choose to wash off the broken belly.
2. Wipe the water off the fish with a clean cloth, and slice the fish from both sides.
3. Slice the fish into even slices with an oblique blade.
4. Put the fish fillets in a bowl, add salt, monosodium glutamate, raw starch, and an egg white.
5. Set aside to marinate for a while.
6. One bag of sauerkraut fish seasoning and one bag of wild sansho pepper.
7. Take the sauerkraut fish seasoning out of the bag and put it in a bowl for later use.
8. Cut dried chili into fine sections, mince garlic, and cut shallot into sections.
9. Slice garlic, slice scallion into diagonal slices, slice ginger with aniseed and dried chili and set aside.
10. Heat the wok with oil, add green onion, ginger, garlic, dried chili, and aniseed until fragrant.
11. Pour in sauerkraut fish seasoning and stir fry.
12. Add the fish skeleton and stir fry together with the cooking wine.
13. Add the right amount of boiling water to just submerge the fish and ingredients. Add salt, taste very fresh, pepper.
14. Cook on medium heat for about 10 minutes.
15. Gently remove the fish skeleton with a colander and place it in a basin. The head and tail are put in a good shape, and all the sauerkraut in the pot is taken out and placed on the fish skeleton.
16. The marinated fish fillets are placed in the soup and lightly scatter with a spoon.
17. The fish fillets are slightly blanched. When the color changes, turn off the heat and pour it into the pot with the soup.
18. Sprinkle shredded chili, shallots, and minced garlic in the basin.
19. Take the wild pepper from the bag and cut into small pieces.
20. The wild sanjiao segments are in the basin.
21. Put enough oil in the wok to heat up.
22. When the oil temperature rises, quickly pour it on the condiment.