Ingredients: grass carp, herring or carp, one piece of marinated tofu, one handful of vermicelli, Chinese cabbage, several pieces of pork belly, some hazelnuts or mushrooms, one or two ingredients of potatoes: two green peppers, one dried pepper (less spicy), one onion, one ginger, half garlic, salt, cooking wine, sugar, soy sauce, pepper and star anise. Wash fish, change knives, control water, control oil or fry for three or four minutes.

2. adjust the soup. Master the amount of salt according to your own taste; Cut the onion, don't chop it, it can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients into a cooking basin and stir well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.

3. Stewed fish. After oiling the fish, pour off the excess oil, pour the prepared soup on the fish and add the pork belly; Add boiling water, the amount of which is less than the fish body and the side of a large spoon, and stew it with strong fire; Boil the water for three to five minutes, then simmer for 20 minutes. Be careful that the amount of water is not too small. First, the stew takes a long time. Second, vermicelli is needed later, and vermicelli can be used to drink water.

4. Feeding. After stewing the fish for about 25 minutes, add vermicelli, potato and hazelnut mill. Don't stick the vermicelli to the bottom of the pot to avoid sticking to the pot. 10 minutes later, add tofu and chopped Chinese cabbage. The whole cabbage can be put in. Turn off the fire in five or six minutes and take out the pot. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.