(1) Peel the fresh meat, and wash the impurities with clear water. Be sure to wash them. If the salt is harvested, desalt it, add 1 ~ 2 times of water and soak it in the tank for 6-7h (it is not advisable to soak it for too long in summer to avoid affecting the quality), change the water several times, and take out the fish skin (the fish skin is dried to make rubber). (2) Cutting into pieces, that is, cutting the peeled meat into pieces, washing it, spreading it on a bamboo curtain, and draining water. (3) seasoning: a. preparing seasoning liquid. Stew vegetables according to market habits, using Chili oil, spiced, pepper, wine, sugar, monosodium glutamate, onion, garlic and so on. And adding proper amount of soy sauce and water to make seasoning liquid. It is better to add a proper amount of meat oil or cooking oil when cooking, such as processing curry fish with curry powder. B) Put the fish pieces into the wire basket, soak them in the seasoning liquid and boil them for 15 ~ 20min, so that the seasoning liquid can fully penetrate into the meat pieces, then take out the fish pieces and drip the juice. C, detoxicating: putting the seasoned fish pieces into a square porcelain plate, then putting them into a high-pressure steam sterilizer one by one, heating and sterilizing for 20-80-15 min/120 DEG C, and pouring out part of the marinated soup to obtain braised fish or curry fish. D toxicity test: there is no change after feeding in rats and dogs. No poisoning accident was found in the canteen for small batch consumption, and the purpose of eating was completely achieved.