1. Method 1: Prepare the ingredients. Pike, beer, cooking wine, green onions, ginger, vinegar, salt, sugar, pepper, soy sauce. First wash the pike you bought and marinate it with cooking wine, green onions and ginger slices for about 10 minutes. After the pike is marinated, sprinkle a layer of dry starch on both sides of the fish body and fry it in a pan. When the golden color appears on both sides of the fish body, pour about 30 grams of mature vinegar into the pot, cover the pot and simmer for 10 seconds; pour a can of beer into the pot, add 1 small bowl of cold boiling water and start stewing. After boiling the pot, add a little Add onion slices, ginger slices, aniseed, bay leaves, salt, sugar, pepper, soy sauce and other ingredients. Cover the pot and simmer the fish over medium heat; wait until there is very little soup in the pot, then take it out of the pot and put it on a plate and sprinkle with garlic. Just add the coriander.

2. Method 2: Prepare the ingredients. Pike, enoki mushrooms, green onions, pepper, eggs, salt, MSG, cooking wine. First, remove the surface scales and gills of the pike, disembowel it and remove its internal organs, wash it clean, then remove the spines, remove the head and fillet it. Then cut the green onions into sections, slice the ginger, wash the enoki mushrooms and put them into water to boil briefly, then add a little cooking wine to the fish fillets; put a clean wok on a high fire, add 50 grams of salad oil and wait until it is 60% hot. Then add ginger slices and scallion sections and stir-fry until fragrant; then add clear soup, cooking wine, salt, pepper, etc. and bring to a boil. Add the seasoned fish fillets and cook until they are nine ripe. Put them into the pot and put them in a bowl. Add MSG; finally add Sichuan peppercorns and pour it on top of the fish fillets when the pot is cooked.

3. Method 3: Prepare the ingredients. Pike, onions, ginger, garlic, coriander, cooking wine, sesame oil. Clean the fish and marinate it with cooking wine and salt for a while; heat the pan, add a little oil, then add onions and ginger and stir-fry until fragrant; add the fish and fry on one side over low heat, only the fish belly; add the half-cooked fish to the hot Bring water, star anise, garlic, and steamed fish soy sauce to a boil over high heat, then turn to low heat and simmer slowly; when the soup is thick and the fish is tender, turn off the heat; later, slowly remove the fish and place it on a plate; place the pot in the pot. Bring the soup to a boil again, add coriander and sesame oil, season and turn off the heat; pour the soup over the fish.