Ingredients: Spanish mackerel, onion, ginger, star anise, dried pepper and soy sauce.

Accessories: soy sauce, salt, chicken essence, beer, sugar, vinegar, boiled water, coriander and garlic slices.

1. Clean Spanish mackerel and put on a flower knife.

2. Dry the water, put oil in the pan and fry the fish.

3. Add onion, ginger, star anise, dried Chili, soy sauce, soy sauce, salt and chicken essence and stir well.

4. Pour in a bottle of beer.

5. Add sugar, vinegar and boiling water, stew for 20 minutes until the soup is dry, add coriander and garlic slices, and take out the pot.

Matters needing attention in braised Spanish mackerel

1. Choose fresh Spanish mackerel: When buying Spanish mackerel, choose fresh and compact fish. Fish eyes should be bright, scales should be close to the body, and gills should have no peculiar smell.

2. Thorough cleaning: clean Spanish mackerel to remove fish scales and internal organs. Wash the fish with clean water and cut the fish tail.

3. Control the size of the fish: When cutting the fish, you can choose the right size slice according to your personal taste and cooking time. Generally speaking, it is more appropriate to cut into sections of about 2-3 cm.

4, control the heat: when burning braised Spanish mackerel, the heat should be moderate, not too fierce, so as not to overcook the fish and lose its taste. You can fry it on low heat until it is slightly yellow on both sides, and then simmer it on low heat.

5. Choose the right seasoning: The main seasonings of braised Spanish mackerel are ginger, onion, cooking wine, soy sauce and sugar. You can make appropriate adjustments according to your personal taste to make it more in line with your own preferences.