2. Clean the grass carp and cut it into pieces. Wash the side dishes and cut them for later use. Heat the oil in the pot. Add the bean paste and soybean paste to stir-fry the sauce, then add the onion ginger, pepper and aniseed. The dried pepper will burst into spicy flavor.
3. Then stir-fry the pork belly and add sugar, soy sauce, oyster sauce, stir-fry evenly over high fire, add appropriate amount of water, and add grass carp, tofu, cabbage, cooking wine, vinegar and chicken essence.
4. After the fire is boiled, turn to low heat and stew for half an hour. Put the soaked vermicelli into the pot about ten minutes before boiling. Finally, cook the ingredients until they are cooked and sprinkle with minced garlic, chopped green onion and coriander. You can eat them.