• 

  1

  Get close to four large crucian carp, remove the gills, scrape the scales, clean the belly and wash them

• 

  2

  One spoonful of rice wine with a diameter of five centimeters, knead evenly

• 

  3

  Knead half a spoonful of soy sauce evenly

• 

  4

  Leaves of green onion, green onion and white onion are about 10 cm each

• 

  5

  Cut into two millimeter pieces

• 

  6

  Add green onions and half a thumb of white pepper to the fish, mix well and marinate for 10 minutes

• 

  7

  Prepare a fist-sized handful of pickled sauerkraut, 40 centimeters of green onions, half a thumb-sized piece of old ginger, a piece of garlic, a thumb-sized piece of pickled ginger, and four centimeters of pickled pepper. One or two

• 

  8

  Cut green onions into 4 cm long sections, cut sauerkraut into 4 cm long sections (just use 2/3 of the salt in a bowl with a diameter of about 10 cm), cut ginger, garlic, pickled peppers, etc. into 1 or 2 mm fine pieces. grain

• 

  9

  Add 1.5 liters of rapeseed oil to the pot and heat it to seven levels until wooden chopsticks are inserted into the oil and it just bubbles slightly

• 

  10

  Fry the fish for about a minute

• 

  11

  Pick up the filtered oil

• 

  12

  Add a five centimeter diameter spoon of rapeseed oil after frying the fish into the pot

• 

  13

  Add about 10 Sichuan peppercorns, break two pieces of star anise from one flower, measure 1/8 little finger-sized piece of kaempferol, ginger, garlic, pickled pepper and pickled ginger, stir-fry for 10 to 20 seconds

• 

  14

  Add sauerkraut and stir-fry for about a minute

• 

  15

  Add about two liters of water and cook for 5 minutes

• 

  16

  Add fish, 1/4 pinky amount of white pepper, and cook for about two minutes

• 

  17

  Add the green onion segments and cook for about two minutes. The saltiness of sauerkraut varies, so if the soup is not salty enough, you can gradually add 1/3 of your pinky finger's worth of salt to adjust the taste

• 

  18

  Lift the pot.

Tips

1. Oiling the fish can remove the fishy smell and make the soup rich
2. Stir-fry the sauerkraut first, so that the sauerkraut flavor in the soup will be softer
3. Boil the sauerkraut for a while first, which can dissolve the sour and salty flavor of the sauerkraut into the soup to the greatest extent, and also facilitate the flavoring of the fish.
4. Fish is not easy to cook for too long and easy to burn.