Material: 1 yellow croaker, 50g fat eye. Seasoning: Sichuan cuisine, bean curd with soy sauce, shallot, green garlic, sugar, sweet noodle sauce, vinegar, cooking wine, monosodium glutamate, onion, ginger and oil. Methods: 1. Wash the yellow croaker and cut the knife on both sides. Dice fat meat, leek and Sichuan winter vegetables, shred onion, slice ginger, dice garlic and mash tofu with soy sauce. 2. Put the oil in the wok to 80% heat and fry the fish until golden brown. Leave oil in the original pot, add minced onion and ginger, diced fat, stir-fry winter vegetables with seasoning, add fried fish, boil for 20 minutes, and then take out the pot and plate. 3. Leave the oil in the wok hot, stir fry the green garlic and pour it on the fish. Ingredients: a carp, Sichuan salt cooking wine, pork fat and lean meat Jiang Mo, minced garlic, pickled pepper soy sauce, sugar, pepper noodles and onion. Operation: 1. Cut a few knives on both sides of carp and marinate with Sichuan salt and cooking wine; 2. Heat the oil in the pot to 80% heat and fry the fish until golden brown; 3. Leave oil in the pot, add minced meat, sugar, Sichuan salt, cooking wine, pepper noodles and fresh soup, ginger, garlic, pepper and soy sauce, and cook until the juice is dry. Features: Fish is tender, salty, spicy and sour.