Ingredient

Steps

1	A grass carp, wash clean.
2	Scrape the fish with a knife and scrape the mucus off the fish so you can slice it later.
3	Start with the tail and cut off the fish
4	Both sides are the same.
5	Chop the bones into small pieces and separate the heads. Grass carp’s teeth need to be removed
6	Add a teaspoon of salt to the fishbone and pour in some beer. Rub the fish with your hands for a minute until it’s sticky,Rinse and drain
6	Use a knife to slice the fish into 3 mm or so thin slices.
7	Add a teaspoon of salt to the fish and pour in some beer. Rub the fish with your hands for a minute until it’s sticky,Rinse and drain
8	Add 1 tablespoon salt, 1 tablespoon white pepper and 2 tablespoons cooking wine. Rub with your hands until the fish has absorbed the seasoning. Add an egg white. If the fish is too small, reduce the amount. Add 10 grams of potato starch or corn starch and mix well by hand.
9	Put the oil in the pan and add the ginger slices. Put sauerkrade, stir-fry until fragrant.In the bowl
10	Add oil in a pan and fry the fish bones and heads until golden brown on both sides. Add the Sour pickled cabbage.
11	Add half a pot of hot water and bring to a boil over high heat. Turn to medium heat and cook the soup until white. Season, add a little salt, a little white pepper, a little white sugar, some white vinegar (no specific amount of seasoning, adjust according to personal taste)
12	Remove the pickled cabbage and fish bones and place them in the bottom of the plate.
13	Bring the soup to a boil and add the fillets. Stir gently with a spoon and bring to a boil again. Remove the fish and put them on the bones and sauerkraut.
14	Add some small red peppers and scallions.
15	In another pot, heat the oil. When it is hot, pour the oil over the fish. (The last amount of oil must not be too much, in case the fish soup is too greasy.)

Notice

Fish should be sliced evenly, otherwise the time to cook is not consistent. It can affect the taste.  When we say moderate, we mean how much depends on the amount of all the ingredients. It doesn’t have to be a few grams. As long as you see fit