raw materials:

Spanish mackerel, onion, ginger, star anise, pepper, dried tangerine peel, cinnamon, fragrant leaves, dried peppers and pine needles

(I didn't get the pine needles, so I didn't put them in. But pine needles have a very special fragrance, and it is better to have them. )

Production: A Complete Collection of Fish Practices

1. Head removal of Spanish mackerel. This Spanish mackerel is too big. I only bought half of it, weighing 2 kg.

2. Slice the fish obliquely into thick slices of about 1.5cm-2cm; Wash abdominal debris and blood at the spine.

3. Add minced onion and ginger, light soy sauce, cooking wine, salt and spiced powder, mix well, cover with plastic wrap, refrigerate and marinate overnight;

when mixing, turn it carefully to avoid breaking the fish.

4. Remove minced onion and ginger from the surface of the salted fish pieces, drain the water, or dry them with kitchen paper towels.

5-6. Put it into hot oil, fry it on medium fire until the fish is tight, and take it out to control the oil; Don't turn it over immediately after you put it in the oil pan, or the fish will easily disperse.

7. Take another pot and add onion, ginger, star anise, pepper, dried tangerine peel, cinnamon, fragrant leaves and dried peppers.

8. add a proper amount of water (it is estimated that the amount of water will not exceed that of fish). After boiling, continue to simmer for about 8 minutes;

9. Add the fried fish pieces, add soy sauce, soy sauce, sugar and white wine and simmer over low heat.

11. When most of the juice is immersed in the fish, and the juice is thick, add some spiced powder.