Ingredients:

Backer, onion, ginger, star anise, pepper, tangerine peel, cinnamon, bay leaf, dried chili pepper, pine needles

(I didn’t get the pine needles Yes, I didn’t put it in. But pine needles have a very special fragrance, so it’s best to have them. )

Preparation: A complete guide to how to cook fish

1. Remove the head from the Spanish mackerel. This Spanish mackerel is too big, I only bought half of it, weighing 2 pounds.

2. Cut the fish diagonally into thick slices of about 1.5cm-2cm; wash away the debris in the abdominal cavity and the blood on the spine.

3. Add minced onion and ginger, light soy sauce, cooking wine, salt, and five-spice powder, mix well, cover with plastic wrap and refrigerate overnight;

Be careful to stir when mixing to avoid breaking the fish. broken.

4. Remove the chopped green onions and ginger from the surface of the marinated fish pieces, drain the water, or dry them with kitchen towels.

5-6. Pour into hot oil, fry over medium heat until the fish becomes firm, remove and control the oil; do not turn over immediately after placing in the pan, otherwise the fish will fall apart easily.

7. In another pot, add green onions, ginger, star anise, peppercorns, tangerine peel, cinnamon, bay leaves, and dried chili peppers.

8. Add appropriate amount of water (the amount of water is expected to cover the fish). After boiling, continue to boil over low heat for about 8 minutes;

9. Add the fried fish pieces, add dark soy sauce, light soy sauce, sugar, and white wine and simmer over low heat.

10. When most of the juice is soaked into the fish meat and the juice is thickened, add an appropriate amount of five-spice powder.