Ingredients: crucian carp 1, tofu 1, cooked pork belly 80g, oil, salt, onion, ginger, garlic, dried pepper, star anise, cooking wine and mushroom powder.

1. Prepare materials, remove scales and viscera from crucian carp, wash and dry the water with kitchen paper.

2. Slice the cooked pork belly, tofu, onion, ginger and garlic, and wash both sides of crucian carp with a cutting knife.

3. Put a proper amount of oil in the casserole, fry the crucian carp on both sides until golden, and remove it for later use.

4, the casserole leaves the bottom oil to saute the pepper granules, star anise, onion, ginger and garlic, dried red pepper, add the crucian carp, and cook the wine.

5, add the right amount of water, add tofu, pork belly and boil.

6. Simmer until the squid is cooked and the soup is white.

7. Season with salt and mushroom powder and sprinkle with chopped green onion.