1. Marinate fresh mandarin fish at room temperature of about 25 degrees Celsius. After six or seven days, the fish will give off a smell that looks like a bad smell, but it is not a bad smell.

2. Then wash it and cut some oblique knife flowers on both sides. After drying, put it in the oil pan and fry it slightly. When both sides are light yellow, pour in a colander to drain the oil.

3. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, then add the fish, add soy sauce, Shaoxing wine, sugar, ginger and chicken soup, bring to a boil with high fire, and then switch to low fire for about 40 minutes.

4. When the soup is quick-drying, remove the green garlic, dilute it with wet starch, thicken it, and pour in cooked lard.