Ingredients: one grass carp, 250g green vegetables and one egg.

Seasoning: salt, cooking wine, chicken essence, pepper, chopped green onion, minced garlic, 50 grams of pepper, ginger slices, onion segments, dried starch, fresh soup and shredded ginger.

Practice: Grass carp is cleaned by descaling and viscera, and then fins are cut off. Cut off the fish head, cut the fish head in the middle and divide it in half. The knife clings to the fish bone, cuts off the meat from the fish, and then cuts it into fillets for later use. Cut the fish steak into pieces about 5 cm long. Sliced grass carp, salted with salt, cooking wine, egg white, shredded onion, shredded ginger and dried starch 10 minute. In another bowl, marinate the fish head and bones with shredded onion and ginger and cooking wine 10 minute. Wash the soaked vegetables, shred them and dry them for later use.

Heat the oil in the pan, add the marinated fish fillets, stir-fry and change color (cut raw), and then take them out. Add fish head and bones, stir-fry and take out. Put oil in another pan, heat it to 140℃, add sauerkraut, wild pepper, ginger slices and onion slices, stir-fry until fragrant, and add fresh soup (I use bone soup). After the fire boils, pour in the fish head and bones, add cooking wine and pepper to boil again, add the fish fillets to cook, put them in a big soup bowl and sprinkle with chopped green onion.