Soup is delicious when it is cooked. Cooking soup is crucian carp soup, and burning is to mix ginger and pepper with bean paste and garlic, stir-fry with water, add a little sugar, shred or chop onion, and burn crucian carp. The water level should be higher than crucian carp. When burning, don't forget to turn the crucian carp over at any time. The soup is almost cooked. When there is not much soup, you can put the crucian carp on the plate and ditch it in the column. Add some seasonings such as onion, sugar and star anise and cook until fragrant, or cook into sweet and sour soup, and then immediately put the fish fried in the oil pan into the prepared soup, so that the fish can absorb the soup and the soup is better than the fish. 1 minute later, take out the fish and put it on a plate, take out a part of the soup to the residue pot, heat it and thicken it, then give it to the fish and sprinkle with some chopped green onion.