The method of spiced bad fish is as follows: 1. Crucian carp is eviscerated and gilled, but it is not scraped (scaled), washed and dried for later use. 2. Cut the onion into large sections and the ginger into large pieces. 3. Put the cooking oil into the pot, and get angry. When the oil temperature reaches 80-90 degrees, add the dried crucian carp, fry it slowly with low fire until the fish is brown, and don't make a big fire, otherwise the appearance of the fish will be destroyed. 4. Put a wok or clay pot on the fire, put a layer of green onions at the bottom of the wok, then put a proper amount of ginger, star anise, fennel, pepper and pepper on it, and then put a layer of fried fish on it; 5. Put a layer of green onion on top of the fish, then a layer of fish, and so on, until the fish is completely released, but not beyond the position of the pot cover. 6. Add sugar, soy sauce (mainly to color and taste, never put salt) and aged vinegar (the proportion of vinegar is 4 kg of fish, mainly to melt fish bones), and then pour in clear water, and the water is just a finger or two from the upper fish. 7. First boil with high fire, then fry slowly with low fire until there is almost no water in the pot; Usually about three or four hours.