2. Accessories: a bag of soy sauce, 20g of rock sugar, onion 10g, ginger 10g, aniseed 10g, 200g of peanut oil and 25g of liquor (height).
3, a squid, slightly thawed.
4. Cut into 5 mm wide slices.
5. Put it in a ventilated place to control moisture.
6. Bake pepper in the pot.
7, then add soy sauce, onion ginger, rock sugar, aniseed and simmer.
8. Put it in a bowl so that the smoked fish juice is cooked.
9. Adding some highly alcoholic liquor to the cooked smoked fish juice will be more delicious.
10, put the sliced Spanish mackerel into a frying pan and fry until golden brown on both sides.
1 1. Marinate the fried Spanish mackerel with smoked fish juice for 5 minutes and take it out.