1. Prepare a Spanish mackerel weighing about 4 kg, remove the inedible part, rinse it carefully, and then chop the Spanish mackerel into slightly larger pieces.

2. Add spiced powder and soy sauce, put on disposable gloves and stir evenly by hand to ensure that each squid can be evenly wrapped with sauce, and then add some onion, ginger and salt.

3. Let stand and marinate for half a day. After the fish is salted, take out the ginger. At the same time, prepare a container, put in dry starch, and wrap the salted fish with a thin layer of dry starch.

Add more cooking oil to the pot. After heating, put the Spanish mackerel with starch into the pot and start frying. Take it out when it is almost 6 years old. Reheat the oil temperature, add the fish pieces and fry until cooked.

5. Take it out and control the oil. Put 10g spiced powder, 1g pepper, 30g white sugar, 10g salt, 50g soy sauce and ginger slices into a pot, add water to boil, then turn off the fire with low heat until all seasonings are fully mixed. Soak the fried fish in a pot for one night, and then take it out.

Matters needing attention

1, when cutting Spanish mackerel, don't cut it too small, or it will break easily, and a thicker one will be better.

2. The salted fish pieces are wrapped with a thin layer of dry starch, which can prevent the fish from sticking to the pan when frying, and also make the fried fish skin crisp and taste better.

3, the steps of soaking fried fish can not be less, at least one night, so that the fish will be more delicious.