Exercise: 1
Cut off the head of Spanish mackerel with a sharp knife.
Don't gut the fish and cut it into pieces about 1.5cm thick.
2. Remove some impurities in the abdominal cavity of fish fillets, and fish blood must be removed.
3.
Fill the big basin with clear water and wash it with Spanish mackerel.
4. Take out the purified water from Spanish mackerel, put it into the basin, add the onion and ginger slices, and cook the wine.
5.
Add the right amount of salt.
Gently add seasoning and marinate for half an hour.
6. Marinated fish pieces, drain with kitchen paper.
Dry the fish fillets and plate them.
7.
Put some oil in the pot, the amount of oil should not exceed that of the fish fillets, and the fish fillets should be heated with oil.
Fry the fish until golden on both sides. Remove and control the oil.
8. Add cooking oil to the wok, and slice onion, ginger and garlic.
After frying, add a proper amount of hot water (without fish), add a proper amount of white sugar after boiling, and the taste will be better if you add more white sugar.
Adding a proper amount of spiced powder,
Add some soy sauce and cooking wine.
9.
Wait for the sauce to boil.
Add the fried fish pieces, simmer on low heat until the juice is thick and turn to low heat, and add appropriate amount of salt and chicken essence.
10. Bring to a boil with high fire, simmer until the juice is sticky, and turn to low heat.
The soup is dry and ready to serve.