2. Wash the Spanish mackerel, remove everything in the stomach, cut the fish into pieces, 5-7 cm thick, and control to dry.
3, the right amount of leeks, one or two, washed, cut into small pieces, about 5 cm long. Then cut onions and ginger.
4. How to make Spanish mackerel soup?
5, hot pot, pour a little oil, and the usual amount of cooking is similar, it is best to pick up the pot and shake it, so that the oil is evenly attached around the pot (fried fish will not stick to the pot for a while).
6. put some ginger. Put fish pieces, you can put 4-5 pieces, if the technology is limited, put three pieces. Turn down the fire, don't turn it over at once.
7. After about a minute, turn the fish over and the fish on both sides will turn white. Clip it out for later use and repeat the above steps for the remaining fish pieces.
8. The last pot of fish can be fried without pinching it out. Add the shredded onion and the remaining shredded ginger directly, then add the right amount of water, turn on the fire, bring the soup to a boil, and then cook it for 10 minute on medium fire, and the soup will become the color of milk.