Diguo fish is a famous traditional snack of Han nationality in Jining area. The geographical location of the Grand Canal and Weishan Lake gave birth to this delicacy. At that time, people stewed all kinds of fish together, which had a special flavor. So it gradually developed into today's pot-covered fish. With the development of social economy, local fish have been continuously improved and innovated, and a series of dishes such as local catfish and local carp have been added. Today, the ground pot fish is still loved by the vast majority of Jining people, and it is also growing, not only in Jining area, but also in the whole country.

The main ingredient of the famous crispy fish in China is snakehead or carp, and the cake is classified as Shandong cuisine. Jining is sweet and can be slightly spicy.

Practice: 1. First, put the fungus and mushrooms in a clean pot, control the moisture and hold them. 2. Put oil in the pot and saute shallots, garlic and peppers. Then pour the fish in, don't turn it over in a hurry, fry it slowly until the meat is golden, and then turn it over to continue frying. Fry until both sides are golden and the water in the meat is slightly dry. The one that can be oiled first is the most fragrant. ) 3. Put the meat aside and pour the dried fungus and mushrooms into the remaining oil in the pot. Stir fry and put some salt in it. Then stir fry with the fish. 4. Then, pour about 1/3 bottles or half bottles of beer, cover and stew. Stew until the soup is basically dry. 5. Spread garlic sprouts, bean sprouts, Chinese cabbage, mushrooms, fried taro balls and fish balls in the pot.