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Shunde big fish, what can I do?
Preparation materials: grass carp: 1 0,000g, pickled cabbage: 000g, ginger: 20g, garlic: 10g, pepper: 3 pieces, sour lemon: 1, oil: 200ml, salt: 20g, water: 65438+.

1, grass carp washed, then cut forward from the tail, and cut meat on both sides for later use.

2. Then cut the fish into thin slices and coat the fish with egg white, so that the fish can be cooked easily.

3. Cut the meat in the middle of the fish into pieces for later use.

4. Wash and cut sauerkraut, wash and slice ginger, wash and slice garlic, and wash and cut peppers for later use.

5. Boil the water in the pot, then cook the sauerkraut for 2 minutes, then add oil, salt, ginger, garlic, pepper and lemon to cook.

6. Then add fish bones and fish heads.

7. Cover the pot and cook for six minutes.

8. Then put the fish in and scald it for 3-4 minutes before serving.