Ingredients: 1500 grams of mackerel, 1500 grams of tofu, 1 piece of vermicelli, 100 grams of green onions, 20 grams of garlic, 20 grams of ginger, 10 grams of salad oil, 1 spoon of cooking wine, 2 spoons of sugar, 1 spoon of fresh soy sauce, 2 spoons of Sichuan peppercorns, a pinch of salt, 2 spoons of aniseed 1 tsp MSG.

1. I’m so happy to find a big and fresh pair at Bijia!

2. Clean the gills and internal organs of the Spanish mackerel, rinse with water, and cut the fish with a diagonal knife

3. Cut the onions, ginger and garlic and set aside.

4. Put the base oil in the pot, add peppercorns and aniseed and sauté until fragrant, then add onion, ginger, garlic, and first-grade fresh soy sauce to enhance the flavor and remove the fishy smell.

5. Wash and cut the tofu into cubes and set aside.

6. Soak the vermicelli in warm water until soft.

7. Put the base oil in the pot, add peppercorns and aniseed and sauté until fragrant, then add onion, ginger, garlic, and first-grade fresh soy sauce to enhance the flavor and remove the fishy smell.

8. After the frying process is completed, add an appropriate amount of water to the pot.

9. Put the mackerel into the soup, add the cut tofu and simmer at the same time, so 010. After simmering on high heat for 10 minutes, add the soaked vermicelli and continue to simmer. You can add 111. Simmer over medium heat for 15 minutes, then turn off the heat and add a teaspoon of MSG for freshness and enjoy