In a bowl add the water, the Le Zuc and the anise, mixing with a teaspoon until it dissolves. Slowly add the flour, mixing with your hands until you obtain a soft and consistent dough. If it feels poorly hydrated add a little bit of water and if it is too soft add a little bit of flour, the mass should be flexible. Let it stand for 10 minutes. Split the mass into little balls of the desired size. Crush the little balls until you form one arepita as thin as possible. Heat the oil in a high heat pan or in a cauldron. The "trick" for them to bulge is that the oil should be very hot and should be abundant so that the arepitas "swim" in it. Fry them until the get bulged and brown.