1. Material: 500g grass carp, dried pepper, spices (star anise, cinnamon, Amomum tsaoko, fragrant leaves and pepper are not required), ginger, garlic, onion, cooking wine, light soy sauce, dark soy sauce and crystal sugar.

2. Wash and drain the slaughtered grass carp, and cut it into pieces with uniform size; Slice ginger, peel garlic, wash star anise, cinnamon, fragrant leaves, tsaoko and pepper, wash dried pepper, cut it into two sections, and remove seeds; Spices can be increased or decreased according to individual needs. If it is convenient, you can directly use Pixian watercress instead, and it tastes good. If you are afraid of spicy food, you can also keep the dried peppers.

3. Heat the pan, add the right amount of oil, add the grass carp pieces (the back of the fish pieces is facing down), fry one side on low heat, then turn over, and add two teaspoons of cooking wine after frying until both sides are golden.

4. Add ginger slices, garlic, various spices and dried peppers. After frying, add appropriate amount of salt, rock sugar, two teaspoons of soy sauce and one teaspoon of soy sauce.

5. Add about 450ml of hot water (it must be hot water). After the fire boils, scoop out the floating foam with a spoon, then cover the lid and simmer for about 20 minutes.

6. Open the lid, turn to medium heat and dry the soup. At this time, spices such as star anise can be squeezed out. Finally, add chopped green onion and take it out.