1. Prepare ingredients.
2. For the blood clots of grass carp, marinate for 15 minutes with salt, starch, ginger and cooking wine.
3. Put an appropriate amount of oil in the pot, saute the garlic and ginger slices until fragrant, add sauerkraut, hot peppers, and pickled peppers and continue to fry.
4. Add appropriate amount of water, soy sauce, and salt, and bring to a boil.
5. Add soybean sprouts, fish head and fish bones and cook for 2 minutes.
6. Add the fish fillets, blanch them, and serve.