Fresh fish with high gum content and less thorns are suitable for fish jelly. For example, Laobanyu has no scales, is thick and has no hard spines. Remove gills, viscera, tail and spines from fish, wash and cut into pieces, blanch and dry, and marinate with appropriate amount of salt for 20 minutes. Remove the residue after frying onion, ginger, garlic and pepper, put the fish pieces in a pot and stir-fry for a few minutes, add soy sauce, cooking wine and sugar, stir-fry until the color changes, add water, tie the seasonings such as star anise, ginger and dried tangerine peel tightly with gauze, and simmer slowly for more than half an hour. When the ratio of fish to fish soup is about two to one, take out the seasoning package and pour it into a clean container. It will condense into fish jelly after thorough cooling. Fish jelly is delicious and convenient to eat. It is delicious with wine. Fish jelly is suitable for making in autumn and winter. If it is made in summer, it must be refrigerated.