1. Ingredients: 10 kilograms of fresh carp and crispy carp.

2. Accessories: scallions, ginger, garlic, pepper, aniseed, 50 grams of soy sauce, 50 grams of cooking wine, 5 grams of nine-story pagoda, 30 grams of white sugar, 10 fragrant sand, one strawberry, Xin A little bit of Yi and 1 bag of nutmeg core ingredients. Utensils: Cizhou kiln special casserole for crispy fish.

3. Place some bamboo slices on the bottom of the pot. Then put in the auxiliary ingredients, put the fish on top of the ingredients, and then put the casserole on the fire and let the ingredients cook over the fire. This is the key to whether the fish tastes good or not.

4. Then add high-quality millet water, the water should exceed the top layer of fish. After the fish soup in the pot boils, turn down the heat to a level where the fish soup in the pot is slightly rolling but not boiling. The fish will be ready in about 3 to 6 hours.