1. Ingredients: snakeheaded fish (300g).

2. Accessories: carrot (50g), celery (50g).

3. Seasonings: ginger (10g), garlic (20g), green onion (30g), pepper (red, pointed, dry) (10g), pepper (10g), watercress ( 25g), salt (4g), soy sauce (10g), cooking wine (15g), MSG (2g), chicken essence (2g), chicken powder (5g), tangerine peel (3g), vinegar (3g) ), starch (corn) (5g), vegetable oil (40g), chili oil (30g).

4. Cut open the belly of 1.5kg of live fish, wash and slice it into slices. Add 1 bag of pickled fish bag and appropriate amount of cooking wine to spread evenly and set aside.

5. Pour about 100 grams of vegetable oil into the pot and heat it up. Pour in 1 bag of this seasoning packet and stir-fry until fragrant. Then add about 800 grams of stock or water to the pot and bring to a boil.

6. Boil the fish head for 1 minute first, then add other fish fillets and cook for 3-5 minutes before removing from the pot.

7. Sprinkle 1 bag of dry ingredients evenly on the fish.

8. Pour the vegetable oil that has been heated to 8 degrees (the oil will smoke when hot) onto the dry ingredients, add the green onion sections and serve.