1. Wash the golden pomfret and change it to a lancet.
2. Pour the cooking wine, salt, and pepper into a basin, and marinate for a while.
3. Slice ginger and garlic, dry chili and chives into sections.
4. Ignite the wok to the oily heat, add the golden pomfret and fry until golden, remove the oil control.
5. Leave the bottom oil in the wok, add the aniseed, green onion, ginger, garlic, and dried chili until fragrant.
6. Add sweet noodle sauce and cooking wine until fragrant.
7. Add appropriate amount of hot water.
8. Add the fried golden pomfret so that the soup just submerges. Stir in salt and pepper to taste very fresh. Cook on medium heat for about 15 minutes. Shake the spoon gently while burning.
9. Cook until the soup becomes less and thick, sprinkle with MSG. Put it out of the pot and pour the soup on it.
10. Sprinkle with coriander and shallots.
Tips:Don't like noodle sauce, you can also stir-fry in sugar. \nWhen burning, pay attention to shaking the spoon to prevent sticking to the pan.
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