1. Carrot, onion, fennel head sliced and set aside.
2. Fry the sea fish in the pan until it is colored, and put it in the stock pot.
3. Fry the vegetables in the pan until they are colored.
4. The prawns are shelled, and the flounder is peeled.
5. After the vegetables are colored, add tomato sauce, fry them and put them in a soup pot.
6. Add water and spices to the candy. Add a small amount of white wine and ouzo and bring to a boil.
7. After the soup is boiled, strain the soup.
8. Put a little salt and Donggu chicken powder on the seafood, then fry it, and add a little white wine.
9. Fry it out and put it on a plate, and add the prepared soup.
