Striped snakehead (scientific name: snakehead) is a kind of fish belonging to snakehead family and snakehead genus. The body is slender and rod-shaped, with a flat tail. The head is big, the top of the head is flat, and the front is slightly flat. Big mouth, end position, slightly protruding jaw, oblique mouth crack; The maxillary end directly reaches below the posterior edge of the eye; There are sharp teeth in the upper and lower jaws. The head and body are covered with round scales of the same size; The lateral line is straight, interrupted above the starting point of the gluteal fin, 1 or 2 rows of scales are downward, and then straight back along the center of the body, and the lateral line scales are 55-65. The dorsal fin is single with only 42-45 soft strips; There are ventral fins, but they are very small; The caudal fin is round. The body is gray and black, and the abdomen is gray; There are large black spots on the dorsal side of the body, and black and white interlaced stripes on the ventral side of the body from the base of the gluteal fin to the caudal fin, which are more obvious in young fish.

The snakehead lives in rivers, ponds, ditches and other places where aquatic plants are mixed and muddy sediments are abundant in still water or slow water flow. Can survive in anoxia or sludge. Often hide in aquatic plants or underwater to attack small fish and other aquatic animals. Adult fish can build nests and have the habit of taking care of their young. It mainly feeds on fish, frogs and snakes, and sometimes it also includes waterfowl larvae that accidentally fall into the water. It is a fierce predator of many aquatic creatures. Mainly distributed in South Asia and Southeast Asia.

After washing the fish, cut a flower knife on the back of the fish. Pay attention to the control when cutting the knife to avoid cutting the fish too hard. After cutting the knife, you can put the fish in the fish dish for later use. Then cut the pork belly into pieces, the thinner the better, and the number of pork belly should not be too much, just a dozen pieces or so. Then cut onion, ginger, garlic and other ingredients.

Pour the oil into the pot. In order to avoid fish sticking to the pot, you can shake the pot first to ensure that there is oil around the pot. When the oil is hot, fry the carp in the pot until both sides are golden, and take it out after the fish solidifies. Stir-fry the rock sugar with the remaining oil in the pot until it bubbles. Pay attention to constant stirring when frying rock sugar to avoid burning it out. After frying, pour in boiling water and put it directly on the plate.

Continue to stir-fry pork belly in hot oil in the pot. When pork belly is stir-fried, you can add ginger, garlic and dried Chili, stir-fry it with low fire, add appropriate amount of oyster sauce and soy sauce, stir-fry it again, then pour in the brown fried before, and add the fried fish. At this time, if you find that there is less juice in the pot, you can pour a little boiling water, boil the soup with a big fire, add a little salt and a little. In order to make this braised fish look more attractive, put the fish on a plate, pour soup on the fish, sprinkle coriander on the fish and serve.