2. Heat the pot, pour in peanut oil, and add Spanish mackerel when it is 70% hot;

3. Pour in cooking wine, soy sauce, vinegar, sugar, onion, ginger, garlic and prepared juice;

4. Soak the fish in soup;

5. Add salt, cover the pot and cook until the water is dry, then add chicken essence and take out the pot.

Extended data:

Spanish mackerel is distributed in the northwest Pacific Ocean. The main fishing grounds are Zhoushan, Lianyungang and the southern coast of Shandong. April-June is the spring flood season, July-65438+10 is the autumn flood season and May-June is the peak season.

There are two kinds of edible Spanish mackerel: "silver carp and swallow". The former is smaller, about 25 cm, while the latter is 40 to 50 cm more. Swallow fish sold in the market has less spine and good meat quality, but its output is also less than that of silver carp.

Therefore, "Yanfu" with fewer thorns is more suitable for stuffing, while "Dujuan" is more suitable for stewing. Of course, "Yanfu" braised in brown sauce is also quite delicious.

References:

Spanish mackerel-Baidu encyclopedia