Production method:
1. Remove scales, gills and viscera from fresh crucian carp, clean it, then fry it in oil pan and drain the water for later use.
2. Chop pork and Tongchuan Douchi together. Heat oil in a wok, add chopped meat and stir-fry until it is dispersed, add cooking wine, refined salt, white sugar, soy sauce and fresh soup to dry, and skim off the foam. Add fried crucian carp, cook for 10 minute, simmer on low heat until the fish with thick juice is cooked, and take out the pan to cool for later use.
3. Let the fish cool, change the knife, cut into tiles, put it on a plate, and pour out the remaining juice to eat.