Instruments: 1 Spanish mackerel, anise 1, green onion, ginger, garlic, 1 tablespoon of cooking wine, 2 tablespoons of salt, 1 tablespoon of soy sauce, 1 tablespoon of soybean paste, cooking oil in moderation

Practice:

1, Spanish mackerel gutted, washed, cut into pieces, put the cooking wine, salt, marinated for 15 minutes.

2, the pot into the appropriate amount of oil, into the onion, ginger, garlic, star anise, bean paste, small fire incense.

3, put in the Spanish mackerel pieces, both sides fried. (It is best to use a non-stick pan, otherwise the fish skin will stick to the bottom of the pan. Don't turn the fish too much to avoid the meat falling apart.)

4. Pour in boiling water and bring to a boil over high heat. (Be sure to use boiling water, cold water will have a fishy odor.)

5, adjust the soy sauce, salt, low-fire stew about 20 minutes.

6, high heat juice until the soup thick can be removed from the pot.

7, sprinkled with chopped green onion, higher value.

Pan-fried Spanish mackerel

Ingredients: Spanish mackerel pieces, cooking oil, salt, cooking wine, pepper, oil

Practice:

1, the Spanish mackerel gutted and washed, cut into segments, the thickness of about 1.5cm-2cm

2, take a clean large bowl, put the fish pieces, rubbed with salt and cooking wine, white pepper, oyster sauce marinade for 2 hours

p>3, non-stick pan heat, pour the right amount of oil, boil to 5 into the heat, under the fish section

4, medium-low heat, slow frying, about seven or eight minutes on one side of the frying

5, eat if you feel too light, you can dip in the chili sauce to accompany food