1. Cut the carp into small pieces and put them in the pot. Then pour a bottle of beer, add pepper, aniseed, onion, ginger, pepper, cooking wine and edible salt and marinate for about 20 minutes.

2. After twenty minutes, we heat the pan and then put in the cooking oil. Add some shallots, ginger slices and peppers to make the taste better. Then pour in soy sauce and soy sauce. At this time, we put some white radish slices at the bottom of the pot. White radish is a good vegetable. Eating some white radish in moderation in winter can prevent colds. The purpose of laying white radish on the bottom of the pot is to prevent water from sticking to the pot less in the process of stewing fish.

3. Then the fire boils, and then we pour the pickled fish pieces into the pot to boil. Cover the pot.