Practice:

1, cleaned Spanish mackerel, cut into sections, and soaked with cooking wine, soy sauce, soy sauce and spiced powder 1 hour;

2. Soak the vermicelli in warm water in advance, and cut it into sections of about 20CM;

3. Leave the bottom oil in the pot, stir-fry the dried pepper with Chinese prickly ash, stir-fry the onion, ginger and garlic, add the Spanish mackerel segment, slightly fry it, pour the remaining soup after the submerged fish segment, add salt and chicken essence to taste, and then add a proper amount of water;

4. Cover the pot and simmer for 3-5 minutes, then add vermicelli, stew until the soup is collected, then take out the pot and sprinkle with chopped green onion.

1。 Soak the vermicelli in hot water and cut the fish into sections; Mix soy sauce, soy sauce, cooking wine and sugar.

2。 Put the oil in the pan, stir-fry the onion, ginger, garlic and dried pepper, and put the mixed sauce.

3。 Add appropriate amount of water, add Spanish mackerel, and simmer over medium heat after the water boils.

4。 Put the vermicelli until the vermicelli absorbs the fish soup and collect the pot.

5。 Put coriander and chopped green onion in the pan and sprinkle with chicken essence.