Ingredients: 1000g grass carp, 1500g cornmeal.

Seasoning: 10 grams of Donggu Yipin fresh soy sauce, 10 grams of salt, 6 grams of MSG, 10 grams of sugar, 10 grams of vinegar, 20 grams of minced green onions, 5 grams each of star anise and fennel, 20 grams of minced ginger, salad 50 grams of oil and 300 grams of stock.

Preparation method: 1. Wash the grass carp and cut it into two parts from the abdomen. 2. Put salad oil in a firewood pot, heat 40%, stir-fry star anise, fennel, scallions and ginger until fragrant, add grass carp and fry over low heat for 1 minute, then add vinegar and soy sauce, add stock, salt, monosodium glutamate and sugar to taste and set aside use. 3. At the same time, add water to the cornmeal, knead it evenly and make small cakes. Then stick it around the pot, cover it, cook on low heat for an hour and then take the pot off. First, shovel the cakes off and put them on a plate, then put the fish into the plate. Pour the juice from the pot into the fish body.