Spanish Mackerel Stewed Vermicelli
1.
Clean the internal organs of the Spanish mackerel and cut into pieces. Wash the vermicelli and set aside.
2.
Prepare small materials as shown in the figure.
3.
Raise the pot and heat the oil, sauté the ingredients, and don't put the rock sugar.
4.
Saute the green onion, ginger, and garlic and adjust the heat to low power. Put a spoonful of soy sauce, a spoonful of sweet noodle sauce, a spoonful of soy sauce, and half a spoon of five-spice powder.
5.
After the sauce is saute, add the fish pieces, fry them on both sides slightly, cook a spoonful of cooking wine, a spoonful of white wine, a spoonful of white vinegar along the side of the pan, add rock sugar, fill the fish with the sauce and add water.
6.
Put in the washed vermicelli, the soup should be under the fish cubes, it doesn't matter if the soup is more, taste the saltiness, the fish soup should be slightly salty.
7.
Bring to the boil and simmer on low heat for 15-20 minutes, let the fish fillet as tasty as possible, and the vermicelli is cooked thoroughly, turn off the heat and serve.