1. Choose a fresh mackerel with bright surface, unbroken belly and clear eyes.
2. Wash the internal organs of the Spanish mackerel, and remove the coagulated blood in the chamber, otherwise it will be fishy.
3. Cut into 1 cm thick sections.
4. Add the dark soy sauce, star anise, cinnamon, bay leaves, white pepper, cooking wine, ginger powder, and salt to make a marinade, and marinate the fish for 4-6 hours. Turn over every two hours.
5. Remove the marinated fish pieces and drain the water. Heat oil on high heat and deep-fry the fish sections over medium heat.
6. Also prepare the marinade --- add a few pieces of rock sugar to the leftover marinade of the marinated fish. After boiling it over high heat, put the fried fish in the marinade to soak.
7. Alright. . Sprinkle some chopped green onions and chopped coriander and you can eat it~~
Tips:1. Marinate the fish for a longer period of time, turn it over for a more even taste.
2. You can use grass carp or tilapia without mackerel, either. The carp meat is relatively shredded and not suitable.
