1 a grass carp (this grass carp cooked today is a little more than two kilograms, much smaller than the one caught by Sister Tofu. I think it is most suitable for a fish with Chinese sauerkraut.

After the fish is killed, take a knife from the tail and take it out.

Three knives must be flat, and the fish head must be fixed with the left hand!

4 cut off the fishbone.

The fish head splits from the middle

6 pieces of fish spareribs

7 fillets (fillets must have the same thickness)

8 Fish fillets are tasty (add sweet potato powder, white wine, salt and egg white and mix well)

9 Mix the thin fillets well, without adding water or cooking wine, or your fillets will be pulped and never tender!

10 fish is ready. Now sauerkraut (there are pickled radish strips, pickled vegetables strips, pickled ginger slices, wild pepper segments and garlic grains in the pot, and the pickles outside are soaked with preservatives. I suggest you eat less)

1 1 Put a tablespoon of lard in the pot and cook until the oil temperature is 60%. Add kimchi and stir-fry over high heat.

12 pickles should be fried, fried.

13 Add more water to the fried sauerkraut.

14 add fish bones and sauerkraut and cook together, then add some white wine.

15 and a tablespoon of pepper noodles (in fact, the spicy taste of pickled fish is reflected by pepper and wild pepper * * *).

16 after the fire is boiled, remove the floating foam.

17 Drain pickled cabbage and cooked fish bones.

18 put the fish fillets with yards of flavor into the sour soup in the pot (separate them evenly by hand).

19 After the fillets are put into the pan, gently push them with a frying spoon or spatula to prevent the pan from being burnt, and quickly boil them with strong fire (help yourself without adding any essence).

When all the fish fillets change color, take out the pan and pour the fish fillets and soup on the surface of the fish bones and sauerkraut just prepared.

2 1 Sprinkle chopped green onion and pickled pepper on the surface.

This is the last step-scalding lard (lard with 70% oil temperature suddenly smells good)

This pot is full of fish with Chinese sauerkraut, which is enough for four or five people. Our habit is to bring sour soup back to the kitchen to cook after eating fish, and then add silver powder to cook with various vegetarian dishes. Of course, you can also cook noodles directly with this fish soup, which is quite delicious! attempt

Finally, this dish must be made of all lard. If it is vegetable oil or other oil, the taste will be greatly reduced!