The raw materials of snakehead are snakehead (Cai Yu), lotus root, vermicelli, salt, chicken essence, starch, soy sauce, soy sauce, oil and ginger slices. Practice: (1) Fish body treatment: 1. Cleaning and drying snakehead after slaughter, cutting off tail, and removing intermittent fish along back; 2. A small amount of fishbone remains near the belly of the picked fish and is removed with a knife; 3. The remaining fish without thorns are cut into fine-haired fillets obliquely along the skin of the fish; 4. Cut the remaining fish chops into sections and save them with fish heads, fish tails and fish skins for later use. (2) The method of cooking black fish with lotus root: 1. Drain the blood of the previously treated fish rack in boiling water, and then take it out to dry; 2. Put the salted fish into a casserole filled with water, and add ginger slices (a little more), lotus roots (peeled and cut into hob blocks) and onion segments; 3. After the fire boils, simmer for 2.5-3 hours with low fire, and then add appropriate amount of salt and chicken essence. (3) The method of black fish fillet vermicelli soup: 1. Mix the sliced fish fillet with starch, soy sauce and a little soy sauce, then add a little oil and mix well; 2. Pour the cooked vermicelli into the pot, add water and ginger slices, boil, and pour in the mixed fish fillets to cook; 3. Add salt and chicken essence, add asparagus, cook for a while, and sprinkle with chopped green onion. /Yuan Liao/jet/