Remove gills from fresh Spanish mackerel, take out internal organs and wash them. If there is fish seed or fish white (cottonseed), wash the fish belly upside down and set aside. The thickness of the fish is about 2 cm, and the head and tail should be kept intact. When the oil is hot, add ginger slices, fresh garlic slices, fresh onion slices, three or four cloves of aniseed and a little salt, and stir-fry slightly. Then add the fish head, fish tail and cut fish segments, and turn them gently to make them evenly heated. When the fish surface turns slightly white, add enough cold water, add rice vinegar, cooking wine, white sugar and white fermented bean curd, cover the pot and boil it, turn over the fish segments to prevent it from sticking to the pot, and add fish maw, roe or fish white. After cooking for a while, add salt for the second time to achieve the right taste. When the soup in the pot is almost collected, add the onion for the second time. Pour a small amount of sesame oil before cooking. Next, you will taste the famous dishes and delicious food of Qingdao people.

B thick soup crab-flavored fish: wash Spanish mackerel, cut it into large pieces, put oil in the pot, fry Spanish mackerel slightly, add onion and ginger, clear soup (at least no fish pieces), bring to a boil, turn the heat down and simmer slowly, then add salt, monosodium glutamate, pepper, coriander and so on. , adjust the taste and put it in a large bowl.