1. Clean the turbot and cut into pieces for later use.
2. Dip the turbot in dry flour and fry the fish in a pan.
3. Fry the turbot until both sides are browned.
4. Cut the green onion, ginger, and garlic for later use.
5. For the fried turbot, add green onion, ginger, garlic, aniseed, sugar, and a little salt.
6. Put the cooking wine, soy sauce, vinegar and some water. Firing.
7. Cook the turbot until it is cooked and collect the thick broth.
8. Braised turbot in soy sauce.
