2. Take the cod out of the freezer 2 hours in advance and thaw naturally at room temperature. Do not thaw in water, especially in boiling water.
3. Rinse the thawed cod with water to remove the scales. Drain, use kitchen paper towels to absorb the water on the surface.
4. Put the dry starch into a bowl, add water and stir evenly to become a very viscous water starch. Put the fish in a bowl and coat both sides with water starch.
5. 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 becomes discolored, add the pepper, stir-fry the star anise in the oil, and add the wine.
6. Pour in the braised soy sauce, then pour in the boiling water that does not touch the surface of the fish, stir well, then boil over high heat, cover it on medium heat, and continue to cook for 7 minutes.
7. Open the lid, add salt and mix well. Turn to high heat and the soup will thicken.