2. Thaw the frozen Spanish mackerel, then remove the fish head and cut the Spanish mackerel into fillets.
3. Clean the internal organs and frozen blood of Spanish mackerel and put them into the basin.
4. Add appropriate amount of chopped green onion, Jiang Mo, soy sauce, cooking wine, salt and spiced powder into the pot, mix well, cover with plastic wrap and leave for 3 hours.
5. Put the right amount of oil in the pot. When the oil is hot, fry the fish pieces in the pot until golden brown, and then take out and drain the oil for later use.
6. Add a proper amount of water, onion, ginger, star anise, pepper, dried tangerine peel, cinnamon, fragrant leaves and pine needles into the pot, then boil it with high fire, and then add fish to continue cooking 10 minute.
7. Add appropriate amount of soy sauce, soy sauce, white sugar and white wine to continue cooking 15 minutes.
8. Finally, after adding a proper amount of spiced powder to taste, you can take it out and eat it.