Ingredients: 2 kg of sour radish with grass fish belly, appropriate amount of pickled cabbage, appropriate amount of ginger 1, small pieces of leek, and 2 pieces of salt.

2 tbsp cornstarch 1 teaspoon cooking oil with pepper.

Production steps:

1. Wash the grass fish belly and scrape off the unwashed scales, so that it can be operated better when cutting. Cut the belly of the fish along the direction of the fishbone, cut it as close as possible to the fishbone, and then easily pull out the fishbone.

2. After handling the fishbone, cut the big fish into two sections.

3. Put the processed fish pieces into a bowl, add soy sauce, pepper, corn starch, stir well, then add cooking oil and stir well again.

4. Wash the sour radish with clear water, shred the sauerkraut, soak it for half an hour if you have time, and wash it several times if you don't have time. Squeeze sauerkraut while washing to squeeze out the salty taste. Not too salty, but not too light. Otherwise, sauerkraut will not taste good if it has no taste. Slice Jiang Ye, wash shallots and cut into sections. All materials will be kept.

5. Pour cooking oil into the pot, add ginger slices and stir-fry until fragrant, pour sour radish and cut sauerkraut, and stir-fry until the sauerkraut smells fragrant.

6. Add the right amount of boiling water. After the sour soup is boiled again, put the sauerkraut and radish in the pot in a bowl.

7. Boil the soup again, gradually put the fish pieces into the pot, then boil the soup, and the fish pieces can be fished out. Remember, the fish pieces should not be cooked for too long, so as to avoid overcooking and boiling. Finally, add the shallots and pour the soup into the soup bowl.

There are no fishbones in each piece, and it tastes really enjoyable.