1. Wash one piece of Spanish mackerel.
2. Remove the internal organs and rinse off.
3. Chop into small pieces.
4. Scallions, sliced ginger.
5. Put the Spanish mackerel in a basin, add green onion, ginger, cooking wine, salt, dark soy sauce, light soy sauce, and five-spice powder, mix well.
6. Marinate for 30 minutes.
7. Put oil in the pot and put the Spanish mackerel in 60% heat.
8. Fry it until golden brown on both sides.
9. Serve to a plate for later use.
10. Put oil in the pot, add green onions and ginger until fragrant, and add water.
11. Add cooking wine, dark soy sauce, light soy sauce, and sugar.
12. Then add the Spanish mackerel and boil for 3 to 5 minutes.
13. When the soup is thick and thick, add MSG and sesame oil to taste before serving.
14. Serve on a plate and enjoy. You can also let it cool before eating, and the taste is good.
