Raw materials: Spanish mackerel, five spice noodles, scallions, ginger, vegetable oil, soy sauce, sugar, pepper oil and so on.

Production:

1, the Spanish mackerel cleaned gills and internal organs, cut off the head and tail, with a knife oblique slice into a large thick slice, put a little marinated in soy sauce to taste, and then fished out to dry a little.

2, the frying pan is hot, the Spanish mackerel piece by piece into, deep-fried until both sides of the golden brown, fish out of the oil control.

3, frying spoon hot, put a little oil, add onion, ginger stir pan flavor, cooking wine, add broth, soy sauce, sugar, five spice noodles (another half) and so on, high-fire boiling add fried Spanish mackerel pieces, small fire leaning to the end of the soup, sprinkled into the rest of the half of the five spice noodles, sprinkled with pepper oil, can be mounted on a plate.

Five spice Spanish mackerel

Main ingredients: Spanish mackerel 4.

Seasonings: soy sauce ＼ vinegar ＼ cooking wine ＼ salt ＼ shredded green onion ＼ sliced garlic ＼ minced ginger ＼ rock sugar ＼ chili sauce ＼ peppercorns ＼ monosodium glutamate (MSG).

Directions: 1. Remove the head, gills, guts and fins from the Spanish mackerel and wash it. 2.

2. Cut the fish into sections with a diagonal knife, each section is about 3 centimeters wide and must be cut off. Make another cut on the center line of each section to the backbone of the fish, so that it is easy to marinate.

3. Put the cut fish into a pot, add soy sauce ＼ vinegar ＼ cooking wine ＼ salt ＼ green onion ＼ garlic ＼ ginger ＼ rock sugar ＼ chili sauce ＼ pepper ＼ monosodium glutamate (MSG), and marinate for a day or two.

4. Put the marinated fish on a wooden board or a cover mat and let it dry naturally until there is no moisture on the surface (this way the fish can be fried in a deep frying pan without burnt pan, without splashing oil, and the fish will not be broken).

5. On the pot into the peanut oil, about 80 degrees oil temperature can be fish into the frying pan, deep-fried until the surface is slightly yellow can be removed.

6. The remaining peanut oil left in the pot a little, hot, the marinated fish segments of the remaining soup poured into the frying pan, add a bowl of water, boil.

7. Pour the fried fish into the pot, turn it over while boiling, taste the soup, and then add condiments in time to adjust, so that the acidity ＼ sweet ＼ salty ＼ spicy ＼ aroma is more intense, and then turn off the heat, slightly bored, served in a large bowl, cooled and put in the refrigerator. Before serving, turn the bowl over a few times to coat the fish with the broth.