2. Heat the oil in a wok, and then add ginger slices, garlic cloves and dried lobster sauce to saute. Then add cooking wine, soy sauce, sugar and some water to make a thick juice.

3. Put the fried mud carp into the pot and stir-fry the fish with the prepared thick juice with a micro-torch to make the fish tasty.

4. Put the stir-fried lobster sauce fish into a sealed stainless steel utensil (such as a stainless steel lunch box), and then put it into a pressure cooker to keep it under high pressure for 20 to 30 minutes. Douchi fish has the flavor of canned fish. Because of the high pressure, the fish head and bone spurs can be eaten.