(3) Add one room of ribs to the casserole, then spread a layer of ginger slices and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head on the edge of the pot, centrifuge the bar code into a neat circle (leave a hole in the middle to form a chrysanthemum shape), and sprinkle with spiced powder. Cross-code a row of fish in the middle, cover the holes, sprinkle with a layer of spiced powder, and code the onion into chrysanthemums. Pour white sugar and rock sugar powder into the middle of the onion section, evenly pour the sugar color of sesame oil on the onion section, and add more than half of seasoning water. (4) Move the casserole into the fire and boil it. Cover with a slightly smaller porcelain dish and simmer slowly. When simmering, let the soup boil around the porcelain plate. If the soup doesn't come, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours) and the fish can be simmered. (5) Then uncover the porcelain plate and air it for 6-8 hours. Take out the chopped green onion first, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup.