1. Preparation: 3 strips of raw Spanish mackerel, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of cooking wine, two star anise, three or four dried peppers, appropriate amount of oyster sauce, one spoonful of bean paste, one spoonful of aged vinegar, one spoonful of soy sauce, one spoonful of soy sauce, half a bottle of beer, appropriate amount of salt, one spoonful of sugar and appropriate amount of chicken essence.

2, Spanish mackerel to gills to viscera, two sides to change the flower knife.

3. Add appropriate amount of onion, ginger, cooking wine and pepper and marinate for 20 minutes.

4. Put the salted Spanish mackerel in a pot with cold water. After the water is boiled, remove it and rinse it with clear water.

5. Heat oil in the pot, add appropriate amount of chopped green onion, ginger slices, garlic cloves, star anise and dried Chili, stir fry and put a spoonful of oyster sauce bean paste, stir fry red oil and cook a spoonful of cooking wine.

6. Add grilled Spanish mackerel, add a spoonful of aged vinegar+soy sauce+soy sauce+soy sauce+soy sauce+oyster sauce+beer+salt+chicken essence+sugar.

7. Cover the pot, collect the soup over low heat, and finally sprinkle some chopped green onion out of the pot.