1. Ingredients: a tail of fresh grass carp, a piece of northern tofu, an amount of pork belly, 2 dried red peppers, green onions, ginger, garlic, pepper, star anise, rock sugar
2. Clean up the fish, remove the fishy line, control the water, and chop it into sections,
3. Cut the tofu into pieces and blanch it with hot water to remove the beany taste, or keep the tofu from breaking
4. Sliced pork belly
5. Heat up the pot, add appropriate amount of peanut oil, low heat, add onion, ginger, garlic, pepper, star anise, dried red pepper
6. After the aroma comes out, add pork belly slices and stir fry
7. After the meat changes color, add the fish cubes and fry for a while without turning the fish
8. Add soy sauce, light soy sauce, cooking wine, rock sugar, salt, add enough water at one time, no fish
9. After the pot is boiling, add the tofu cubes, turn to medium-low heat and simmer for a thick sauce
10. A delicious stewed grass carp is ok
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