Ingredients: crucian carp, a taro, 500g auxiliary tomato, a pickled pepper, 50g seasoning salt, three teaspoons ginger, a garlic and three petals cooking wine, 10ml pumping 20ml vegetable oil, three tablespoons white vinegar, 5ml white sugar, 10g water, and a proper amount of taro braised fish. 1. Wash tomatoes, cut into pieces, pickled peppers, minced garlic and sliced ginger for later use. 2. Wash taro, tear the skin, cut into 3cm sections and sprinkle with two teaspoons of salt gloves by hand. Grasp it evenly and leave it for 10 minutes until it becomes soft and oozes water. Squeeze it by hand, put it in clean water, rinse it again, and repeat the rinsing and squeezing step, that is, squeeze it out, put it in a clean oil pan, stir-fry it in water, bake it for later use. 3. Remove the internal organs of crucian carp scales and gills, rinse it clean, heat it with ginger, rub it all over the bottom of the pan, pour in a proper amount of vegetable oil, heat it, put it in crucian carp and fry it until it is golden on both sides. 4. Add a little