Clean the wetland ecological crucian carp, apply seasoning base all over the body, stuff local coriander, ginger rice, minced garlic, old Burmese coriander, millet pepper, spicy willow and other spices into the fish belly, marinate for 10 minutes, then grill the fish over charcoal fire until the surface turns golden brown, brush with secret seasoning to enhance the flavor, and finally collect the sauce over low heat to infuse the meat with a hint of sweet, sour, salty and spicy flavors. This way, the grilled fish skin is crispy and tender, with a fragrant aroma that is full of people's joy of harvest.