1. After the Ankang fish is chopped into large pieces, the boiled water must be put into the pot with cold water (this can force out blood and reduce the fishy smell), and add a little salt and cooking wine to the water (Figure 2 and 3); 2. Add an appropriate amount of oil to the pot (slightly larger than the amount of oil used for cooking), put pepper and aniseed into the oil to fry the smell of pepper, add onion, ginger, garlic and dried pepper to stir fry, and add half a bowl of bean paste to stir fry (it is a small bowl for eating rice, not a big soup bowl). Sauté ing sauce is the key, it must be sauté ed and not burnt. Pour a little vinegar into the pot, cook the pot, and immediately add a proper amount of water (whichever can cover the fish) to boil. Add some salt and chicken essence and taste the soup yourself. (figs. 4, 5 and 6).

3. Add cooking wine, add the cooked Ankang fish pieces, then the tofu pieces, and the tofu will be evenly stacked on the fish. Cover the pot and stew for half an hour. Uncover the lid, carefully turn the tofu and fish pieces with a shovel and mix them together. Continue to stew for about 5 minutes (it is advisable to leave a small amount of soup). Add chopped green onion and eat (Figure 7, 8, 9).