Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water).

Wash the killed fish, cling to the fish bones and slice them. Slice the sliced fish skin downwards, obliquely cut into fillets with a thickness of about 0.5 cm, and cut the fish steak into pieces with a length of about 5 cm.

Wash sauerkraut, wring it out, and cut it into sections for later use.

Mix fish fillets with cooking wine, starch, egg white and salt.

Mix fish fillets and marinate 15 minutes.

Heat the wok with oil, add ginger slices, garlic slices and pickled peppers and stir-fry until fragrant.

Add the chopped sauerkraut and stir-fry for 3 minutes.

Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, and then add fish chops to cook for 10 minutes to cook the umami flavor.

Put the sauerkraut into the bowl for later use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from boiling easily.

Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little pepper oil on the fish fillets.