2) Rinse the thawed cod with water, remove the scales, drain, and use kitchen paper towels to absorb the water on the surface.
3) Put the dry starch into a bowl, add water and stir evenly to become very viscous water starch. Put the fish in a bowl and coat both sides with water starch.
4) Pour the oil into the pot and heat it with high fire. When the oil is 80% hot, add the fish steak, fry on both sides until the fish changes color, add the pepper and star anise, stir-fry in the oil, and cook the wine.
5) Pour in braised soy sauce, then pour in boiling water until the water does not reach the surface of the fish, stir well, then bring to a boil over high heat, turn to medium heat, cover and continue to cook for 7 minutes.
6) Open the pot cover, add salt, stir fry evenly, turn to high heat, and the soup will thicken.