Cooking Steps

1. 

   Step1:Remove the scales and gills of grass carp and wash them clean. Under the slices, fish pieces and bones. Split the fish head into two pieces and put them together with fish bones. Mix in salt and cooking wine to marinat

2. 

   Step2:Fillets. Fillets two or three millimeters thic

3. 

   Step3:After the tablets are put in, salt is repeatedly pumped until the feeling is dry. Rinse the water repeatedly with clean water. Then add a teaspoon of salt and cooking wine to a tablespoon of raw powder and pickle for ten minutes

4. 

   Step4:Cut the ginger into three or four pieces. (wipe off the floating dust and cut the small circle with a handful of dried peppers. Peel and crush the garlic cloves. Pack more than ten peppers together

5. 

   Step5:Prepare sauerkraut (my sauerkraut is ready-made. It doesn't need to be cut) and wild peppe

6. 

   Step6:Stir fry ginger slices in hot oil. Add pickled vegetables and six wild peppers and wild peppers. Stir fry and cut into pieces

7. 

   Step7:Pour in the marinated fish bones, stir fry them gently, then cook them. Add two tablespoons of white vinegar and some salt, stir fry them. Pour in the fresh water that hasn't eaten the fish bones, and then boil them for five minutes

8. 

   Step8:In five minutes, leave the soup in the hot pot and bring out the pickles and fish bone

9. 

   Step9:Boil the fish soup, pour in the fish slices, cover and then boil. Boil for two minute

10. 

    Step10:Pour the fish fillet and soup on the bone of pickled fis

11. 

    Step11:In the other pot, put twice the oil until it smokes. In this process, quickly pile up the dried pepper, prickly ash and garlic in the middle of the sauerkraut. Try to pile them together. Pour the smoking oil on the middle of the ingredients. The fragrance immediately comes...

12. 

    Step12:Clean cilantro on the last yard. That's good...