Steps:

1) Take the cod out of the freezer 2 hours ahead of time and allow it to thaw naturally in a room-temperature environment; do not thaw it in water, especially boiling water.

2) Take the thawed cod, rinse it with water and remove the scales, drain it and then blot the surface with kitchen paper towels.

3) Place the dry starch in a bowl and whisk in the water to make a very thick watery starch. Place the fillets in a bowl and coat both sides, front and back, with a layer of water starch.

4) Pour oil into a pot, heat it over high heat, when the oil is 80% hot, put in the fish steak, fry it on both sides until the fish turns brown, put in the peppercorns, star anise in the oil and fry it, cook the cooking wine.

5) Pour in the braised soy sauce, then pour in the boiling water not over the surface of the fish, stir well and bring to a boil over high heat, reduce the heat to medium to cover the lid and continue to cook for 7 minutes.

6) Open the lid, mix in salt and stir well, change to high heat and thicken the soup.