1. 2 fresh barracudas, cleaned.
2. Use a knife to change evenly inclined knives on both sides of the fish body. Scalding lightly with boiling water, control the water and set aside.
3. Cut the green onion into sections and slice the ginger. Cut garlic into thick slices and dry chili into sections.
4. Heat a wok with rapeseed oil, add green onion, ginger, garlic, dried chili, and aniseed until fragrant.
5. Then add an appropriate amount of bean paste to a low heat, and stir-fry slowly until the red oil is obtained.
6. Add broth, or hot water.
7. Place the barracuda in the pot so that the broth has just covered the fish. Stir in the flavour, MSG, sugar, and pepper to bring the soup to a boil. Reduce the heat to a low heat and simmer slowly.
8. Cut the washed leeks into inch pieces.
9. Boil for about 10-15 minutes. While cooking, gently shake the saucepan. When the soup becomes less and thick, sprinkle in the leeks and turn off the heat.
10. Place the pan carefully and put it in a good shape.
