After the live silver carp is cleaned by the fish beach master, cut off the head and tail, and split the head in two.

Drain half a fish head, add proper amount of cooking wine and salt, and marinate for 1 hour. Prepare a bowl, put a tablespoon of chopped pepper, chopped green onion, chopped ginger and chopped garlic, pour a proper amount of light soy sauce, add a proper amount of salt and sugar, mix well, spread it flat on the fish head, then steam it on the pot for 15 minutes, and when it is steamed for 10 minutes, add cheese rice cakes. After the pot is taken out, sprinkle chopped onion, take another pot, pour hot oil on the fish head, and the chopped pepper fish head is finished.

There is also half of the fish head fried on both sides in the oil pan. The cooked prawns are for freshness, and the tofu is cut into small pieces.

After the fish head is fried, put the cooking wine, pour a bowl of water, cover and cook until the fish soup turns white, then put the bighead shrimp and tofu blocks until the tofu is cooked, add appropriate amount of salt and white pepper to taste, sprinkle celery leaves after taking out the pot, and the fish head soup is ready.

Slice the fish and make smoked fish.

After the fish fillets are cut, add shredded ginger and scallion, and marinate with cooking wine and salt 1 hour or more to taste. Take a bowl, put in a proper amount of soy sauce, soy sauce, salt and sugar, pour in boiling water, heat it in the microwave oven and mix well to make juice. Drain the fish fillets with kitchen paper, put them in an oil pan, fry them until they are golden on both sides, and then soak them in the sauce.

The delicious smoked fish is finished.

Drain the fish tail, cut the flower knife and rub it evenly on both sides with raw flour.

Put the fish tail in the oil pan, fry it until it is shaped, pour a proper amount of cooking wine, soy sauce, soy sauce, salt and sugar, and cook it until it tastes delicious and the fish tail is braised.