1. Rinse and drain until the surface is dry. Heat oil in a pan, add yellow croaker, fry on medium heat until a piece of yellowish yellow, turn over and fry.
2. Fry on both sides, put in the cooking wine, cover the pot and simmer for half a minute, the wine is more delicious and helps to remove the fishy smell when the ingredients are simmered in the wine. Then add light soy sauce, dark soy sauce, star anise, green onion (I didn't buy it). (I like spicy food, I put a few dried chilies) Add water, and most of the fish can be submerged.
3. Cover the pot on high heat and turn to medium heat and cook for 10 minutes (turn over during the period)
4. Add sugar, open the lid over high heat to collect the juice, and shake the anti-sticking bottom at an appropriate time.
5. Bring to high heat until the soup thickens.
