1. Material: 4 pieces of Spanish mackerel, 2 pieces of chives, 3 pieces of ginger, 0.5 piece of onion, 3 pieces of aniseed, pepper 15, 6g of salt, 30g of soy sauce, 50g of rice vinegar, braised soy sauce 10g, oyster sauce 10g.

2. Thaw the Spanish mackerel first, then remove the gills and internal organs and wash them.

3. Wash and cut onions, and prepare star anise and pepper.

4. After the non-stick pan is heated, add 65g peanut oil, add pepper particles after the oil is heated, fry until fragrant, remove and throw away, turn to low heat, and fry the Spanish mackerel until cooked.

5, fry until golden on both sides, turn off the fire, pour out most of the peanut oil, leaving only a little oil in the pot.

6. Pour the fish and a little oil left in the pot into the iron pot and turn on the fire. Add ginger, onion, aniseed, salt, soy sauce, rice vinegar, oyster sauce and cooking wine to the pot and cook for about 1 min.

7, add warm water to the pot, the water level can not pass the fish, cover the fire and boil.

8. After boiling, turn to low heat, cover and simmer for about 40 minutes.

9, fire soup and chopped green onion.