Clean up the fish, make a few cuts on it, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to give the fish a massage to make it taste better; fill the belly of the fish with green onion slices and ginger slices. To remove the fishy smell; use soy sauce, honey, and the sauce to brush on the fish and evenly sprinkle allspice and allspice to prepare the grill for grilling. Prepare food in advance, carp strips, onions, ginger, garlic, galangal, dried chili peppers, spicy millet, Pixian bean paste, high-strength wine, cooking wine, oil, coriander leaves, bean sprouts, peanut kernels! Cut the carp in the middle (including the chopped pepper fish head), remove the fish bones and internal organs, and clean it! Drain the water, add salt, and rub the cooking wine evenly on the fish body (note that both sides need to be rubbed)!

Marine for 15 minutes, put the marinated fish into the pot and fry until golden brown on both sides (be sure to heat the pot with cold oil and simmer)! Reserve the fried fish, heat oil in a pan, stir-fry onions, ginger, garlic, dried chili peppers and millet pepper until fragrant (stir-fry over slow fire to avoid turning black), add bean sprouts (if you like other seasonings, you can choose your own) ), put the fried fish on the base dish! Pour the fried sauce on the fish, add a small amount of water, white sugar, and high-alcohol wine! Simmer over low heat for 15 minutes, heat oil in another pot, and fry the peppercorns until fragrant!

Pour two fried sesame oil on the fish, then sprinkle peanuts, coriander leaves, and sesame seeds on top! Clean the fish, drain the water, clean the raw pork and cut it into slices; add some oil in a spoon and bring to a boil, fry the fish with its tail in some oil until golden, take it out and put it on a plate. Sprinkle the meat, dongru, ginger, light soy sauce, cooking wine, etc. on the fish, add the sauce and put it in the stove, bake it for about 20 minutes and then take it out. Just pour the stone pot fish original juice before serving. Cut the fish body into two pieces, remove the gills, and scrape the black mucous membrane inside the fish belly. Pour the salt-baking powder into a bowl, add salt and ground pepper, grind it and rub it on the fish body and belly; place the fish on the grill and "marine" it.

Wash, peel and slice the potatoes, carrots and bamboo shoots. Cut the onions into slices. Put the potato strips, carrot cubes and green bamboo shoot cubes into the pot and fry for a while. Pour the onion shreds into the pot and stir-fry until fragrant. . Place mixed vegetables in a tin foil baking pan, pour oil, sprinkle with salt, and use a soft brush to brush the oil on the fish body. Spread the fish fillets on the mixed vegetables, sprinkle with marjoram and crushed pepper, put the baking tray into an electric oven heated to more than 200 degrees for 30 minutes, take it off halfway and turn it over and brush with oil. Grilled fish topped with lemonade. Stone pot fish is a delicacy that originated in Wuxi County, Chongqing and spread in Jiangjin. When popular, it combines the three cooking techniques of pickling, roasting and stewing, fully referring to the characteristics of traditional Chongqing cuisine and Chongqing old hot pot materials. , is a special snack with unique taste and rich nutrition.