2. Accessories: three shallots, one ginger, two star anise, one fennel, proper amount of salt, a small amount of sugar, two stoppers of pure grain wine, proper amount of vinegar, a small amount of soy sauce, a small amount of monosodium glutamate and a proper amount of water.

3. Grass carp cut along the small hole under the fish belly, and the internal organs and gills were dug clean. Remember never to scrape fish scales.

4. Grass carp should be dried after washing. After the grass carp is dried, it should be fried in a boiling pot.

5. Fry until light yellow, drain out of the pot, cover the bottom pot with ginger and garlic, and spread the fish on the onion layer by layer.

6. After putting the fish away, pour all the remaining seasonings into the pot, put water into the fish, and press the fish with a grate to prevent it from floating.

7. After the fire boils, turn to low heat and burn for 30 minutes. Turn off the fire and suffocate. /kloc-After 0/hour, turn to low heat and simmer for 30 minutes. Then close the fire door tomorrow morning.