1. Choose 2 pieces of fresh Spanish mackerel or frozen Spanish mackerel, about 750g. Slice the onion and ginger.

2. Don't worry about the internal organs, especially the frozen Spanish mackerel. Be sure to cut it first and then clean it, so that the fish's stomachs are connected, the fish will not be damaged, and the shape is complete and beautiful. Cut Spanish mackerel into thick slices of 1.5 cm from beginning to end, diagonally or directly.

3. Take out the internal organs from the cut Spanish mackerel pieces and cut off the fish gills. Then clean the processed Spanish mackerel and put it in a larger container. Add shredded onion 15g, shredded ginger 10g, 2g of salt, 30g of cooking wine and a little pepper, and marinate for 25min. Remove the shredded onion and ginger from the surface of the fish pieces, use kitchen paper or cotton cloth to absorb the surface moisture, add 2 grams of soy sauce and marinate for 5 minutes, so that the fried fish pieces are ruddy and beautiful.

4, pour enough vegetable oil into the pot, the oil temperature is 70% to 80% hot, about 220 degrees, add marinated squid slices, and fry until the surface is attractive sauce red. Be sure to fry it thoroughly and take out the oil control.

5. Pour 30 grams of vegetable oil into the pot, stir-fry the onion and ginger slices with 40% to 50% heat, add 30 grams of soy sauce, and stir-fry again. Add the fried Spanish mackerel pieces and pour in the clear soup or water that has not eaten the fish pieces. Add 2g of salt, 0g of sugar10g, a little pepper, 2g of spiced powder, 30g of cooking wine and 2g of soy sauce. After the fire boils, turn to a small fire and continue to burn.

6. When the soup is almost concentrated, add 1g monosodium glutamate (optional), continue to dry the soup, spray 10g pepper oil, and cease fire.