The meat of bighead carp is delicious, and it can be made by steaming, stewing and other methods, and it tastes better. When steaming bighead carp, clean the fish, make several cuts on both sides of the fish with a knife, marinate with salt, cooking wine and shredded ginger for 10 minute, steam the marinated fish in a steamer for 10 minute, and finally take it out, sprinkle with chopped green onion and light soy sauce. When braising bighead carp, fry the fish on both sides until golden brown, and add ginger, garlic, cooking wine, soy sauce, soy sauce, sugar and other seasonings to stew until the soup is thick.