Ingredients

Spanish mackerel (2.5 Jin per treaty)

seasoning

Soy sauce (one bag), rock sugar (20g), onion (10g), ginger (10g), aniseed (10g), peanut oil (20g) and high-alcohol liquor (25g).

Second, the steps:

1 Spanish mackerel, slightly thawed.

Cut into 5 mm wide slices.

3 put it in a ventilated place to control the moisture.

Bake pepper in a pot.

5 Add soy sauce, onion ginger, rock sugar, aniseed and boil over low heat.

Put it into a bowl, so that the smoked fish juice will be cooked.

7 Add some high-alcohol liquor to the cooked smoked fish juice, which will make it more delicious.

8 Fry the sliced Spanish mackerel in a frying pan until golden brown on both sides.

9 marinate the fried Spanish mackerel in smoked fish juice for 5 minutes and take it out.

Third, the finished product display: