2. Wash the pork belly and cut it into pieces 1 cm square; Wash carrots and cut into small pieces.

3. Pour the oil in the frying pan, with a little more oil. After the oil is hot, put it into the squid section.

4, fry until all sides are golden, remove and drain oil.

5, the wok is heated with oil, and the cinnamon and aniseed are fried to give a fragrance.

6. Pour the pork belly and stir fry until the pork belly is oily.

7. Add onion, ginger, garlic and pepper and stir-fry the fragrance.

8. Pour in cooking wine, soy sauce, soy sauce, water, sugar and salt, bring to a boil over high fire, and simmer for 20 minutes.

9. Add the Spanish mackerel and carrots, and continue to simmer for 20 minutes until the soup is thick. Add chicken essence to season and turn off the heat. Add a proper amount of coriander to add fragrance before taking off the pot.