1. Clean up the small soles and cut into wide strips for later use.
2. Dip the small sole fish sticks in dry flour and fry in a frying pan.
3. Deep-fried until golden brown and crispy, remove and set aside.
4. Chop the green onion, ginger, garlic and set aside.
5. Heat the oil, fry the fragrant aniseed flap, add cooking wine and a little soy sauce. Put white sugar, vinegar (sweet and sour ratio 2:1), and a little salt. boil.
6. Put the fried fish sticks and stir-fry quickly evenly.
7. Collect the thick soup, add the chopped green onion, ginger, garlic and stir well.
8. Sweet and sour fish sticks.
