2, silver carp 3-4 kg, cut belly and scales, and then cut into two sections; Cut the fish head in the middle (don't cut it into pieces) and cut the fish tail into small pieces.
3. Slice onions, ginger and garlic, cut dried peppers, and wash star anise and pepper. Cut the old tofu into small pieces, boil the pork belly until it is half cooked, and then cut it into thin slices.
4. Take an oil pan, add onion, ginger, garlic, dried pepper, aniseed and pepper, saute until fragrant, then add bean paste (or soy sauce) and stir-fry for 2 minutes. Then add pork belly and stir fry 1 min, and spray aged vinegar (a little is enough, mainly to remove fishy smell) and cooking wine.
5. Put a small fish tail below and a big fish head above, put old tofu and add water (a little more water); After the fire boils, cook with medium and small fire until the soup is delicious, and then a little soup is left. (Note: Bean paste is salty. Add salt or soy sauce according to your taste. ) cook until the soup is collected, and then take it out of the pot.