1. Remove the internal organs of the Spanish mackerel and wash it;
2. Remove the meat (make dumplings) and save the bones for later use;
3. Heat the pan with cold oil, stir fry with star anise and ginger slices when the oil is hot, stir fry with fish bones;
4. Pour boiling water;
5. Skim the froth, pour in the cooking wine, and heat for 20 minutes on medium heat;
6. Put salt before cooking;
7. Sprinkle with chopped chives and sesame oil. OK!
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