Preparation materials: salted Spanish mackerel, radish, pepper, salt, aniseed, onion, cooked oil and ginger.

First, soak the marinated Spanish mackerel in clear water, so that the salt in the marinated Spanish mackerel will be soaked out and the fish will be softer and more delicious.

Second, if the meat turns white, it means that it has been soaked for a long time and this squid is not very chewy.

Third, the radish is washed and cut into strips.

Fourth, find a suitable container, a layer of salted Spanish mackerel and a layer of radish strips.

5. Marinate another layer of Spanish mackerel, and then put the right amount of salt.

6. Break the aniseed and sprinkle pepper evenly on the Spanish mackerel.

Seven, spread a layer of radish strips on the Spanish mackerel, and then put shredded onion and ginger on the radish strips.

8. Spoon 2 spoonfuls of cooked oil on radish strips and shredded onion and ginger.

Nine, put the right amount of water into the steamer, put the pickled Spanish mackerel radish strips on the steamer, and start counting when the fire boils. 10 minutes later, turn to medium heat 10 minutes, and then turn to low heat for 5 minutes, with a total duration of 25 minutes.

Ten, after taking out, mix the Spanish mackerel and radish strips evenly with chopsticks, and then taste.