Diguo fish is a famous traditional snack of Han nationality in Jining area. The geographical location of the Grand Canal and Weishan Lake gave birth to this delicious food. At that time, people stewed pottery with all kinds of fish and ate them together, which had a unique flavor. So it gradually developed into today's pot fish. With the development of social economy, the local fish has been continuously improved and innovated, and a series of dishes such as local catfish and local carp have been added. Today, the ground pot fish is still loved by the vast majority of Jining people, and it is also developing and growing, not only in Jining area, but also in the whole country.

The main ingredients of Chinese famous pot fish are black fish or carp, and the cakes are classified into Shandong cuisine. Jining tastes sweet and can be slightly spicy.

Practice: 1, first, put the water-borne auricularia and mushrooms in a clean pot, control the moisture, and hold them. 2, put oil in the pot, saute onion, garlic, pepper. Then pour the fish in, don't turn it over in a hurry, fry it slowly until the meat is golden, turn it over again and continue frying. Fry until both sides are golden and the water in the meat is slightly dry. (It is the most fragrant if you can oil first.) 3. Put the meat aside and pour the dry fungus and mushrooms into the remaining oil in the pot. Stir-fry it and put some salt in it. Then stir fry with the fish. 4. Then, pour about 1/3 bottles or half a bottle of beer, cover it and stew it. Stew until the soup is basically dry. 5. Spread garlic seedlings, bean seedlings, Chinese cabbage, mushrooms, fried taro balls and fish balls in the pot.