1

The Spanish mackerel first thawed, then remove the gills and viscera, wash.

2

Wash and cut the ginger and scallions, and prepare the spices and peppercorns.

3

Non-stick pan is hot, put 65 grams of peanut oil, oil is hot into the pepper grain, frying incense, fish out and throw away, turn on the heat, the Spanish mackerel into the frying.

4

One side of the pan-fried to golden brown, turn over, and then pan-fried, until both sides of the pan-fried to golden brown, cease fire. Pour off most of the peanut oil and leave only a little oil in the pan.

5

Pour the fish and a little oil left in the pan into an iron stewing pot, turn up the heat, add ginger, green onion, dashi, salt, soy sauce, rice vinegar, braised soy sauce, oyster sauce and cooking wine, and boil for about 1 minute.

6

Add warm water to the pot, the water level does not exceed the fish body can be, cover with a lid and boil on high heat.

7

After boiling, turn the heat to medium-low, cover and simmer for about 40 minutes.

8

Clean the scallions and chop them.

9

The soup in the pot is only about half of the original, cease fire. Adjust the remaining amount of soup according to personal taste, like soup more on low heat stew, like soup less on high heat to collect the soup.

10

Mackerel on a plate, pour the remaining soup in the pot, garnished with chopped scallions, the aroma is full of, hurry up and eat!