Raw materials: snakehead 1 strip (about 600g), yam 100g, 30g small red dates, cooked lard, onion, ginger slices, cooking wine and salt.

Practice: Wash the snakehead, cut it into large pieces, then wash it and dry it for later use. Heat the pan, add cooked lard, saute shallots and ginger slices, then add fish pieces and stir fry, slowly turn the fish pieces and stir fry for a while. Add cooking wine, cold water, yam and red dates, cover with medium heat and cook for 20 minutes, and season with salt.

Braised black fish fillet soup

Ingredients: snakehead 1, bamboo shoots 10g, auricularia auricula 10g, onion, ginger, yellow wine, salt, clear soup, pepper and salad oil.

Practice: Slaughter snakehead, pick two pieces of fish, slice them in batches and soak them in clear water. Heat a pot, add salad oil, stir-fry onion and ginger slices, add bamboo shoots, fungus, clear soup and yellow wine, add fish slices after boiling, skim the floating foam after boiling, add salt, pick out onion and ginger slices, sprinkle with pepper, and pour into a soup bowl.