Materials: carp 1, pork belly 100g, onion 10g, ginger 10g, garlic 10g, dried pepper 10g, tofu 200g, Shanghai green 200g, coriander.

5g of seasoning salt, 2g of monosodium glutamate, 2g of chicken essence, 5g of soy sauce, 6g of cooking wine, 5g of star anise, 2g of pepper 10g, and 2g of cinnamon.

Exercise 1. Slaughter carp, scrape scales, remove viscera and wash, cut pork belly into pieces for use, wash Shanghai green, and soak vermicelli; 2. Heat the pan with oil, add pork belly, ginger slices, garlic slices, onions, dried peppers, star anise, cinnamon and pepper, add fresh soup, add fish, add soy sauce and cooking wine, and cook until half cooked; 3. Add tofu, vermicelli and Shanghai green, add salt, monosodium glutamate and chicken essence, burn thoroughly and sprinkle with coriander.