Remove the viscera, gills and scales of the fish and cut them in half. Cut the fish into thick pieces.

Heat a wok, add oil, star anise, onion and ginger, and stir-fry until fragrant. Fry chopped fish in a pan.

Fry the fish to white. Add cooking wine, add boiling water, and the water will not pass the fish.

Bring the fire to a boil and simmer until the soup is milky white.