1. Viscerate and clean the bought fresh grass carp, remove fishy lines, and insert a flower knife horizontally on the back of the fish for later use.

2. Start a fire and pour in cooking oil. When the oil is hot, stir-fry a little pork belly to get oil, then add onion, ginger, minced garlic, star anise, pepper, dried Chili, soy sauce and oyster sauce, and stir-fry the sauce.

3. Put the whole fish into the pot, add a can of beer, add some clear water, submerge the fish's back, and add salt, chicken essence, thirteen spices and green pepper.

4. Finally, cover the pot and cook for about 10 minutes.