1, 2 pieces of Spanish mackerel, seasoning salad oil, salt 1 tablespoon, 5 tablespoons of vinegar, 2 pieces of monosodium glutamate, ginger, dried pepper, cooking wine 1 tablespoon, light soy sauce 1 tablespoon, sesame oil, licorice and so on.

2. Remove the head and viscera of Spanish mackerel, cut it into small pieces, wash and drain it, put it into a basin, add 1 teaspoon of all the marinated cooking wine, appropriate amount of shredded ginger, 1 teaspoon of soy sauce, 1 teaspoon of soy sauce, grab it evenly, marinate it in the refrigerator overnight, wipe off the marinated juice with kitchen paper and dry it.

3. Add all the soup ingredients except monosodium glutamate and sesame oil (4-5 tablespoons of aged vinegar, 4-5 tablespoons of sugar, 65,438+0 teaspoons of salt, 3-4 slices of licorice, 3 slices of fragrant leaves, 2 dried peppers, 65,438+0 teaspoons of spiced powder and a little white wine) into a boiling pot, and then pour in a proper amount of water (depending on the fish pieces).

4. Pour enough oil into the oil pan, heat it to 50%, put the dried fish piece by piece, turn to low heat and fry for seven or eight minutes, then fry the fish thoroughly, fry the bones and pick them up.

5. Continue to heat the oil in the pot to 80% heat, add the fried fish pieces, fry for half a minute, take them out, and quickly soak them in the juice in the third step 1 hour or more.