1. Cut the Spanish mackerel, remove the internal organs, and wash.
2. Take out two green onions and cut them into chopped green onions, slice garlic and ginger, and break the red pepper into two sections.
3. Pour oil from the pot.
4. Put the fish in the oil pan after heating, and fry it over low heat for a while.
5. While frying the fish, put the red pepper in the pan and fry it to create a fragrant flavor.
6. Then put the chopped green onion, ginger, and aniseed in the pot.
7. Pour the white vinegar into the spatula and pour it around the wok.
8. Pour the cooking wine into the spatula and pour it around the wok.
9. Pour the soy sauce into the spatula and pour it around the wok.
10. Then pour cold water into the fish pot so that the water has covered the fish, add refined salt, cover the pot and bring it to a boil on high heat and simmer slowly.
11. Tear the remaining green onions into strips while the fish is in the stew, and place them on a plate.
12. Seeing that the soup in the pot is about to be collected, add garlic cloves, turn off the heat, and serve on a plate with green onions.
Tips:The stewed fish should be turned as slowly as possible. The green onions here are torn and dipped in the fish soup to eat delicious. Those who like to eat raw green onions can put more.
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