1. Prepare onion, ginger, garlic and star anise.

2. Cut the fish head from the fish body and divide it in two. Clean it up

3. pat the flour dry to prevent adhesion.

4. Heat the oil in the pan, add the fish head and fry on both sides until golden brown.

5. Add a proper amount of water, add light soy sauce, cooking wine, salt, braised sauce, onion, ginger, garlic and star anise, bring to a boil with high fire, and stew for 40 minutes to 1 hour on low and medium fire until the soup is thick and will soon be dried.

6. Take out the oven and put it on the plate.