If I remember correctly, wrap the fish body in pork net oil. Stuff the fish's belly with frozen ice. Deep fried in hot water and then cooked in broth. Because the fish is big enough, the inside and outside are cooked together. After the soup is collected, it is put on a plate. When serving, cut open the belly of the fish and let the soup flow out. For the specific form, please refer to Zhong Zhentao's soup-filled yellow croaker in "The House of Gold and Jade". As for how big of a fish to make. A dagger can be easily placed in the belly of the fish, which is estimated to be no less than 10 kilograms. Just because there is such a big fish, the soup in the belly of the fish will not be lost too quickly due to a sudden rise in temperature.