1. Prepare a longevity fish, shave the scales of the fish, clean other parts, clean them and drain them. And cut several holes on both sides of the fish with a knife.

2. Rub a little edible salt and sugar on the surface of the fish, put fennel in the belly of the fish, and rub a proper amount of edible salt, sugar, cooking wine, rose vinegar and soy sauce for more than ten minutes. Cut the prepared onion into small pieces, cut the ginger into filaments, cut the garlic into foam, and then cut the red pepper into filaments for later use.

3. Bring the pot to a boil, pour in cooking oil. When the oil temperature rises, add chopped ginger, garlic foam and red pepper for stir-frying. Then add a small amount of edible salt, cooking wine, soy sauce, rose vinegar and white sugar to stir-fry, and then add the fish for a while. If the water is not enough, you can add a proper amount of clear water. After adding water, you can cover the pot and stew for a while. Wait until the fish's soup is slowly stewed dry, and when the soup is almost stewed dry, Fushou fish can be cooked.