Materials: 1 tail of Wuchang fish, appropriate amount of green onions, ginger, garlic, 6 rolls of konjak, 1 tablespoon of soybean paste, 1 tablespoon of raw soy sauce, 3 tablespoons of cooking wine, 1 teaspoon of old soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, 1 can of beer. Practice 1 After the fish is cleaned, put a flower knife on it, and sprinkle salt on the inside of the flower knife and the surface of the fish to marinate it. Put ginger slices in the flower knife. Put an appropriate amount of onion, ginger and garlic at the bottom of the plate, stack the fish on it, add 2 tablespoons of cooking wine and marinate to remove the fishy smell Pour an appropriate amount of oil into the pot, fry the fish until both sides are burnt yellow, remove and drain 3 The soybean sauce I use contains 4% salt Leave a little bottom oil in the pot, add soy sauce + raw soy sauce + cooking wine + old soy sauce + sugar + vinegar + beer, and adjust the sauce 5 Put the fish in the sauce, bring to a boil over high heat and turn to low heat for 6 Add konjak shreds, chopped scallions, ginger and garlic, cover the pot and stew for 15 minutes, then turn the fish over and continue to stew for 10 minutes. Open the lid of the pot and collect the juice over a high fire. After the soup is thickened, it can be filled out