600g Spanish mackerel, aniseed 1, pepper 15, 3 tablespoons soy sauce, 2 tablespoons vinegar, cooking wine 1 tablespoon sugar 1 tablespoon salt, chicken essence, onion, ginger slices, garlic slices, etc.

Making:

1. Wash and drain Spanish mackerel, cut it into 5cm wide sections, dip it in dry flour, and shake off the excess flour;

2. Pour the oil into a hot pot. When the oil is hot, add Spanish mackerel wrapped in flour, fry until both sides are hard, and take it out for later use;

3, warm the oil in a hot pot, add the ingredients to stir-fry the peppers, don't stir-fry, then add the onions, ginger, garlic and dried peppers to stir-fry;

4. Put the fried Spanish mackerel into the pot, turn off the fire and fry it slightly with the seasoning in the pot. Then pour in vinegar, cooking wine, soy sauce, sugar and a little salt (because there is a lot of soy sauce, so put a little salt or not) and simmer for 2-3 minutes;

5, add boiling water, boil over high fire and stew for 20 minutes, it is best to turn the fish over in the middle; (As the saying goes: 1000 stewed tofu, 10,000 stewed fish. If there is enough time, you can extend the time of stewing fish.

6. When the soup is almost finished, add chicken essence, add some garlic slices, then turn the fish over to dissolve the seasoning, and finally sprinkle with coriander.

Tip: When the fish is fast, adding some garlic slices can better remove the fishy smell. Spanish mackerel meat is thick, so it is best to cut a few knives on the fish before stewing, which can better taste it. The amount of seasoning can be added according to your own preferences. Process 4 is an important key step to make fish tasty, so it is best not to ignore it.