Materials:

A number of Spanish mackerel segments, onion, ginger and garlic, sugar, star anise, soy sauce, soy sauce, cooking wine, coriander segments and millet spicy.

Exercise:

1, the Spanish mackerel is thawed and washed for later use; Peel onion, ginger and garlic, cut chopped green onion, Jiang Mo, garlic slices and coriander, wash with clear water, and cut into sections for later use.

2. Boil the oil. When the oil temperature is 50% hot, add chopped green onion, Jiang Mo, garlic slices and star anise, stir-fry until fragrant, and then put Spanish mackerel in a pot and fry it with clear water.

3. Cook a little cooking wine in the pot to remove the fishy smell of Spanish mackerel, and pour in a proper amount of boiling water, the amount of which should not exceed that of fish. Then add a little soy sauce, soy sauce, edible salt and sugar, cover the pot, and simmer for about 10 minutes.

4. After the Spanish mackerel is boiled 10 minutes, open the lid and turn on the fire to collect the juice. When the soup in the pot is thick, put the Spanish mackerel pieces into the plate with a spatula, and finally pour in the soup, sprinkle with coriander segments and pepper rings.