1. Raw materials: 500 grams of carp (other fish can also be used). Accessories: onions, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Wash the fish, soak it in refined salt for 5 to 10 minutes and set aside. Put a little oil in the pot. After the oil is hot, add chopped green onion to the pot, then add an appropriate amount of water (just enough to cover the fish body) and put the fish into the pot. Add cooking wine, onions, ginger, garlic, vinegar, mushrooms, and dates, and bring to a boil over high heat. After boiling the pot, simmer for about 30 minutes.

2. Raw materials: one crucian carp, ingredients: pork belly, onions, ginger, garlic, seasonings: star anise, cooking wine, vinegar, salt, chicken essence. Put the fish away and make a few cuts on the back/abdomen to allow the flavor to enter the fish. Pat the onions, ginger and garlic with a knife to make them more flavorful when stewed. Chop the pork belly into small pieces, heat the oil pan and add the fish. Put it in and fry until both sides are slightly brown, take it out, heat the oil pan again, and add the onion. Sauté the ginger and garlic until fragrant, then pour in the minced pork belly until it changes color, then add the fish and all the seasonings, add water, and start stewing. During the stewing process, pour the soup on the fish. Boil the soup until it is dry. Plate the pot and sprinkle with coriander.

3. Ingredients: Medium-sized river fish, oil, green onion segments, ginger slices, garlic, sugar, vinegar, soy sauce, Sichuan peppercorns, and salt. After the oil is hot, add the green onions, ginger slices, and minced garlic and stir-fry until fragrant. Add sugar, vinegar, and soy sauce and stir-fry together. When the soy sauce loses its raw flavor, add water and then add Sichuan peppercorns. After the pot is boiled, put the fish into the pot and add salt at the same time. Bring the pot to a boil over high heat, then reduce to low heat and simmer for a while to get the flavor. It cooks quickly. If the fish is stewed for a long time, the fish will age and affect the taste.