After the Spanish mackerel is salted, some water will come out. Rub off the water in the basin and add a proper amount of dry starch, so that the surface of the fish will be covered with a thin layer of dry starch. This step can fry beautiful fish with little oil. ) Add onion, ginger, garlic, star anise, cinnamon, fragrant leaves and dried peppers, add appropriate amount of cooking wine, soy sauce, rice vinegar, sugar and salt, and then add appropriate amount of water to stew for about 20 minutes. Seven or eight pieces of Spanish mackerel (according to the actual situation) have the right amount of oil, two tablespoons of salt, four tablespoons of cooking wine, two tablespoons of soy sauce, two tablespoons of oil consumption, one tablespoon of sugar, one tablespoon of vinegar, the right amount of onion, ginger and garlic, two pieces of star anise, one piece of cinnamon and two pieces of fragrant leaves.
Stir-fry sweet noodle sauce and soy sauce (originally it was to be divided into two pots, so we would take the Spanish mackerel pieces to the side of the pot), stir-fry a proper amount of sugar, then add salt, consume oil, cook wine and stew with water. Pour into the pot, season, season with salt and monosodium glutamate until the soup is thick, then take out of the pot and sprinkle with coriander segments. I remember that after September, it was the time for Spanish mackerel to "line up" in groups.
At this time, the fish skin of "Tianba Elbow" was wrapped on a big hook, and the fish skin had to be cut into swallows. Most Spanish mackerel in the market are chilled. The freshness of frozen Spanish mackerel varies greatly. So when choosing Spanish mackerel. Be sure to choose the fish body intact. Liang Guang, the fish skin is intact. Eyes bright and full, no obvious collapse. If the fish's eyes are red, you can't choose the shape, and the hook handle must be long and covered with lead.