1. Two frozen mackerel thawed
2. Cut into sections when thawing slightly. Cut at this time. The cut surface will be relatively flat, and the knife must be sharp, otherwise just wait for it to turn into fish residue.
3. Ready five spice
4. Add a little water to the soup pot, and it will look like it will cover the fish in a while. Add all the ingredients except the fish, and boil it for about 10 minutes. It is recommended to use a small and deep pot so that it does not require too much soup
5. Add 250 grams of vegetable oil to the wok, heat up, add the mackerel cubes, and fry until the surface is browned. It must be cooked thoroughly and the oil temperature is too high to cause the surface to be scorched and the inside to be unripe. In short, this is a technical job, you need to invade the kitchen for a long time to understand it, and the stove is also very important
6. After the fried fish pieces, fish out and control the oil slightly
7. Put it into the soup just cooked while it's hot
8. Clean it up so that the soup is completely covered with the fish, soak for more than 2 hours to make the fish more delicious
9. After soaking the fish, take it out, let it dry, and dry the surface water. You can also re-fry it again. Because I was afraid of the splashing of oil, I didn’t re-fry it, so it’s the same if I dry it for a while good to eat. Crispy smoked Spanish mackerel, delicious
Tips:1. Use a sharp knife to cut the fish, and cut it when the fish is slightly thawed;
2. The firepower must be even to better fry the fish.
