2. Grass carp is scaled, eviscerated, washed and cut into large pieces of about 6cm, and Sanhuang chicken is cut into pieces of 5cm size for later use. Peel and slice ginger and cut celery for later use.
3. Pour the oil into the pot and heat it with high fire. When the oil is 60% hot, add the fish pieces and fry them on both sides over medium heat until golden brown. Pour the oil into a wok. When the oil is cool, add ginger slices and garlic and stir-fry until fragrant. Then add star anise, pepper, cinnamon, fragrant leaves, clove, tsaoko, tsaoko and fennel and stir-fry chicken pieces for 3 minutes.
4. Boil the clear water, skim off the floating foam, then pour in fresh June (soy sauce), braised soy sauce (soy sauce), bean paste, hot sauce, dried pepper and celery, add the fried fish pieces, cover and stew for 20 minutes. When eating, put an induction cooker under the pot. After eating fish and chicken, you can wash other side dishes.