1. First prepare the ingredients and seasonings; cut a piece of pork belly into large pieces, prepare green onions, ginger, garlic, Northeastern soybean paste, dried chili peppers, peppercorns, salt, chicken essence, light and dark soy sauce, and cooking wine. White sugar, vinegar.

2. How to make fish stew in a large pot: wash the big fish, cut the back a few times to make it more flavorful and set aside. Add cooking oil to the pot, more oil than stir-fry, add chopped pork belly, stir-fry until lard comes out, add pepper, aniseed, dried chili, stir-fry until fragrant, add onions, ginger and garlic, stir-fry until fragrant, add a spoonful of soybean paste (about 50 grams), add soybean paste to remove the fishy smell and increase the sauce flavor of the fish. Stir-fry the soybean paste until fragrant, and add water or boiling water to the pot.

3. Start seasoning: If the fish is about 5 pounds, add about 20 grams of salt. The fish will be slightly salty and flavorful. Add an appropriate amount of chicken essence, a little cooking wine to remove the fishy smell, a little mature vinegar to remove the fishy smell, a little about 5 grams of white sugar to enhance the freshness, a little light soy sauce, a little dark soy sauce for coloring, and the fish soup will turn dark red. Bring to a boil over high heat, add the prepared large fish, the fish soup should not exceed the fish, cover the pot, or put cornmeal pancakes in the pot, turn to low heat and simmer slowly. Generally, it is simmered for about 25-30 minutes in rural areas. When the fish soup becomes thicker, it can be taken out of the pot. Sprinkle a little coriander on the plate and it will be beautiful and delicious.