1 Remove the head and tail of Spanish mackerel, eviscerate it, clean it, and cut it into large pieces with a width of 6cm; Wash red and green peppers, and obliquely cut them into circles with a width of 1cm; Cut the onion into sections obliquely; After peeling the radish, cut it into 2cm thick discs, and then cut it into four pieces with a cross knife.

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2. Put soy sauce, Chili sauce, Chili powder, cooking wine, sugar, white pepper, minced garlic, Jiang Mo and sesame oil into a container, and stir them evenly with a spoon to make a sauce; Boil the water in the pot, add the radish and cook for about 2 minutes, remove the radish for use, and pour out the blanched radish.

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three

Wash the pan, add Spanish mackerel, pepper and onion, pour in clear water, heat with strong fire, bring the water to a boil, pour in seasoning juice and mix well, cook for about 20 minutes on low and medium fire until the soup is thick, add blanched radish, change the fire, and continue stewing for 5 minutes.

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