Cut open the fish, remove gills and viscera, and wash. Six or seven knives were cut on both sides of the fish, and the depth was about 1 cm. Toss the fish tail in hot water at about 80℃ for several times, remove blood, clean the mucus on the surface of the fish skin, remove water, and use 3 g of Sichuan salt, 20 g of Shaoxing wine, 0.5 g of pepper, 0/5 g of ginger/kloc and scallion for several minutes to make it penetrate into the flavor.

2.？ Take 10 small disc, apply lard, scoop the fish belly in and smooth it, draw it into various flower shapes with various plant materials, then steam it in a cage with low fire and keep warm.

3.？ Drain the tasty fish, put it in a steamer, cover it with pig net oil, add 250g of clear soup, put it in a cage, steam it with strong fire, remove the pig net oil, and gently slide the fish into the fish pot.

4.？ Put the wok on high fire, add clear soup, then pour the original juice in the steaming pan into the wok, bring to a boil, add pepper, Sichuan salt 1g and monosodium glutamate, stir well, pour into the wok, and put the steamed fish slices around the fish.

5.？ Chop ginger, add Sichuan salt, vinegar and sesame oil and mix well to make ginger vinegar dish. Eat with fish.

Long-snooker belongs to Silurus. Catfish, also known as carp. In different places, carp has different names, such as "carp mouse" in Shanghai, "Jiangtuan" in Sichuan and "ichthyology" in Guizhou. Long snout, conical snout, protruding forward. Lower mouth, crescent shape, thick lips and small eyes. It must be four pairs, the small one. Scale-free, dorsal fin and pectoral fin are serrated at the posterior edge of hard spine, lipid fin is thick, and caudal fin is deeply bifurcated. The body color is pink, the back is slightly gray, the abdomen is white, and the fins are gray and black.