Cooking Steps

1. 

   Step1:Slice Sichuan sauerkraut with a knife. Soak it in water. Then rinse it again to avoid being too salt

2. 

   Step2:Kill the carp to be use

3. 

   Step3:At the joint of fish head and fish body, cut the fish meat and fish head with a knife. But do not cut the fish bone. Start from the fish tail. Follow the fish bone and use a knife to separate the fish meat and fish bone until the fish head. This separates the fish on one side. Do the same for another time

4. 

   Step4:Cut the fish into large pieces with a scalpel. Add salt, monosodium glutamate, powder and egg white, mix them with milk, and drench them with wet starch for later use

5. 

   Step5:Cut the fish bone into 5cm long sections; split the fish head from the middle. One is for two. For standby use; put pickled peppers and garlic in the oil pan, stir fry until fragrant; then put Sichuan sauerkraut in the pan, stir fry for 1 minute at a low heat. Pour in high soup or clear water and bring to a boil at a high heat; then put the fish head and fish bone in the pan, cover the pan and bring to a boil for 5 minutes at a high heat; add a small amount of monosodium glutamate and pepper; finally slowly put the fish fillet. See that the fish fillet is all white and the second half The clock will be out of the po