1. Choose a grass carp that is about two catties.
2. Remove the scales, internal organs and fishy lines on both sides of the grass carp, and cut into sections for later use.
3. Slice the pork belly, stir-fry in oil until golden brown, remove and set aside.
4. Add a little oil to the original pot, add the fish segments and stir until golden
5. Add green onion, ginger, garlic, pepper, aniseed, cooking wine, sugar, vinegar and stir fry
6. Heat the water to submerge the fish segments, add the stir-fried pork belly slices, and simmer for half an hour.
7. Season with salt before serving and sprinkle with coriander.
