Casserole fish is very famous in Dali. Fry the carp until golden on both sides and put it into the casserole. The fish head and tail are exposed outside the casserole. Then add chicken soup, tofu and other auxiliary materials into the casserole, and then cook it with seasoning and stew slowly. That's it. It is best to eat the casserole fish while it is hot. The steaming heat carries a strong aroma, and the fish meat is delicious and tender, with a mellow taste.