After removing gills, a kilo of Spanish mackerel is evenly cut into four sections, with a little minced onion and ginger, and half a tea bowl of peanut oil in the wok. When the oil is about to smoke, put minced onion and ginger, stir-fry a little and pour into half a tea bowl of soy sauce, vinegar (half of soy sauce), a tea bowl of beer or a little white wine. Then pour in 1.5 kg of water.

Then add fish and a little salt, simmer for 15 minutes, put some cucumber slices when you are out of the pot, and decide whether to put monosodium glutamate or not. Hehe, you can't hold your mouth if you are worried about delicious food.

{There are three kinds of aniseed (star anise) stewed at the same time, which tastes good, but some people don't like it}.

It seems that you are not satisfied. I'll tell you another way: "spiced Spanish mackerel"

Wash the fish and cut it into 1 cm pieces obliquely. Add a little salt, monosodium glutamate, white wine, vinegar and spiced noodles into the bowl. Break up another egg, pour it in, and grasp it evenly with your hands. Then grab two handfuls of starch (white flour will do) and mix well.

Pour a catty of peanut oil into the ladle and fry it until golden brown, and sprinkle less spiced powder when eating. Although this method is delicious, it costs oil, because it is not delicious to fry without oil, and the fish can only be fried after frying the oil.