1, materials: grass carp 2-3 pounds, a piece of old tofu, salt, cooking wine, soy sauce, five-spice powder, soybean oil, star anise, garlic, ginger, cabbage each moderate.

2, the fish washed, divided into three parts, hot pot mainly with fish head and tail, if the fish is too big, only the head is enough. Garlic and ginger cut large pieces ready. Seasoning salt, five-spice powder, anise one or two, cooking wine, soy sauce, moderate all with cold water to adjust a good standby. The pan is hot, add oil, oil can be put a little more, and then sprinkle a layer of salt on the pan, mainly to prevent the fish from taking the pan, the oil is hot into the part of the garlic and ginger sautéed, you can cover the fishy flavor, and then put into the standing dry water of the fish head and tail, frying over a small fire.

3, both sides of the fish fried yellow, twenty-five minutes or so, the fish is almost fried, then pour in the seasoned soup, high heat cooking for about eight minutes, put in the block of tofu, the rest of the garlic ginger, and red pepper, etc., and then cook for five minutes or so, can be served out of the side of the side of the cooking.