Accessories: 5g of ginger slices, 5g of chopped green onion, 5g of garlic, 2g of salt, 8g of pepper, 5g of cooking wine, 5g of rice vinegar15g, 30g of raw flour, 3g of sugar and 200ml of clear water.

1. Prepare 5 grams of ginger slices, 5 grams of chopped green onion, 5 grams of garlic slices, and grass carp scales, cut them longitudinally along the back of the fish, and cut the fish into fillets.

2. Add 2g of salt, 3g of pepper, 5ml of cooking wine, 0/5ml of rice vinegar/kloc, and 30g of raw flour and mix well.

3. Heat oil in the pan, pour 5ml of oil, pour fish bones and fry until both sides are slightly yellow.

4. Heat oil in another pot, and pour 8g pepper, ginger slices and garlic slices, which are very hot and fragrant. Pour in 200 grams of sauerkraut and stir well.

5. Pour in fish bones, 200ml of clear water, bring to a boil over high fire, 5g of pepper, 3g of sugar, and bring fish soup bones to a boil to remove fish bones.

6. Add marinated fish fillets and cook in boiling water for 5 minutes.

7. Finished fish in sour soup.