1. Prepare garlic, ginger, pepper and aniseed.
2. Wash the fish, and cut three knives on both sides of the fish body with an oblique knife for the taste.
3. Heat the pot on high heat, then reduce the heat to the minimum, add an appropriate amount of oil, and then add the prepared garlic, ginger, pepper and aniseed, keep the pot on a low heat.
4. Put the fish in the pot and pour some light soy sauce.
5. Add a little white vinegar to relieve the fishy smell of frozen fish.
6. Turn to medium heat and shake the pot back and forth so that the fish is evenly covered with the seasoning. Then turn the fish over and let the conditioning get onto the fish.
7. Turn to high heat and pour the boiling water into the pot, as far as possible to cover the body of the fish.
8. Add a small amount of sugar and an appropriate amount of salt.
9. Keep the fire high and cover the pot.
10. When the water becomes half of the fish, turn it to medium heat and cover the pot.
11. Turn down the heat when the soup is almost condensed, and use a spoon or spatula to pour the soup on the fish to taste.
12. Finished product.
