Cooking Steps

1. 

   Step1:First, wash the Spanish mackerel. Remove the internal organs and gills. Do not use too much force when washing. After washing, refrigerate it for a while. Until the Spanish mackerel is no longer soft and continuous. This step is very important. It is directly related to whether it can be cut into complete blocks. I just because it is not frozen. The cut is not very beautiful. Put in cooking wine, onion and ginger, oyster sauce, chicken essence and delicious soy sauce and marinate it for an hour.

2. 

   Step2:Pour in the right amount of peanut oil. Medium heat oil. Chopsticks can bubble when inserted. Then you can start to fry. Pay attention. Stay away from the pot. You can find a pair of long chopsticks. You can also wrap your hands with clothes like me. Please ignore my pilling autumn clothes

3. 

   Step3:Spare some scallion, ginger and peppe

4. 

   Step4:Right amount of suga

5. 

   Step5:Sugar and vinegar to make a bowl of juice. The ratio is 1-2. According to the taste of the final product, sugar is a little less. Vinegar is a little more. You can fine tune it according to your taste

6. 

   Step6:Fry to this extent and you'll be out of the po

7. 

   Step7:Heat the oil again. Put in the green onion, ginger, pepper, sugar and vinegar in turn. Pour in the fried Spanish mackerel. Add water just before it's over

8. 

   Step8:Boil it over high heat. Simmer it over low heat. If you want to rely on dry water quickly, just open the lid of the pot. That's later

9. 

   Step9:Just wait for the water to dry. Leave some soup. Let the Spanish mackerel soak in it a little. You can choose to eat it now. Or you can eat it the next morning. It's delicious