1) Remove the fish from the scales and the guts (you can get someone to do this for you at the market). Wash it. Place in a large bowl, sprinkle with salt, pepper, drizzle with high white wine, stir well and marinate for 10 minutes. 2) Beat the egg, put it into a flat bottomed container, put the marinated fish pieces into the egg mixture, dip both sides into the egg mixture. 3) Heat oil in a wok to 70%, reduce the heat to medium, add the fish dipped in the egg mixture and fry until golden brown on one side, then turn and fry the other side. 4) Remove the fish from the pan and pour off the oil from the pan (clean the pan). 5) Start a wok, pour in new oil, drain the peppercorns that have just marinated the fish, then add the star anise, green onion and ginger cut into slices, and garlic cloves that have been tapped with a knife. 6) smell the aroma, put the fish, pour boiling water (not cold water), not over the fish, add soy sauce, soy sauce, sugar, and finally, along the side of the pan dripping rice vinegar, immediately cover the lid, simmer for 10 minutes over medium heat. (7) open the lid, change to high heat to collect soup, to be thickened soup can be, do not all collect dry, braised scallop soup mixed with rice to eat, very tasty clam put points to ???????????????????????????.