Spanish mackerel, onion, ginger, star anise, pepper, dried tangerine peel, cinnamon, fragrant leaves, dried peppers and pine needles.

I didn't get the pine needles or let them go. But pine needles have a very special fragrance, so much the better. )

Making: A Complete Book of Fish Practice

1, Spanish mackerel beheaded. This Spanish mackerel is too big. I only bought half of it, weighing 2 Jin.

2. Slice the fish into thick slices of about 1.5cm-2cm; Flush abdominal debris and blood at the spine.

3. Add minced onion and ginger, light soy sauce, cooking wine, salt and spiced powder, mix well, cover with plastic wrap and refrigerate for one night;

Stir carefully when stirring to avoid breaking the fish.

4. Remove the minced onion and ginger from the pickled fish surface, drain the water, or dry it with a kitchen paper towel.

5-6. Put it in hot oil, fry it on medium fire until the fish is tight, and take it out to control the oil; Don't turn over immediately after you put it in the oil pan, otherwise the fish will easily spread out.

7, another pot, add onion, ginger, star anise, pepper, dried tangerine peel, cinnamon, fragrant leaves, dried peppers.

8. Add an appropriate amount of water (it is estimated that the amount of water will not exceed the amount of fish). After boiling, continue to stew for about 8 minutes;

9. Add the fried fish pieces, add soy sauce, soy sauce, sugar and white wine and simmer.

10, wait until most of the juice is immersed in the fish. After the juice is thick, add some spiced powder.