1. Prepare ingredients. Wash the whitebait, shred the chicken, add starch and mix well.
2. Add water to the wok, add cooking wine, salt, pepper, and aniseed. After the water is boiled, add the whitebait, blanch until the whitebait is white, and remove the shredded chicken.
3. Add appropriate amount of water to the boiling pot, add a little soy sauce after boiling, put the whitebait and chicken shreds.
4. After opening, add appropriate amount of water starch, break up the eggs, and scatter them into the pot in a trickle from the height to form egg flowers.
5. Add the crushed oil, sesame oil, and pepper. Stir well and turn off the heat.
6. Finished picture.
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