1. Dried mackerel, soak in water for 4-5 hours
2. Chopped garlic cloves
3. Ginger sliced and shredded
4. Soaked mackerel, cut into large pieces
5. Pour oil in a hot pan, heat to 70% heat, add minced garlic and ginger until fragrant
6. Pour the fish cubes, add the rice wine, and bring to a boil
7. Add 300 ml of water, rock sugar, and salt. Bring to a boil on high heat. Turn to medium heat. Cover the pan and simmer for 30 minutes.
8. Finally, collect the juice from the fire and serve it on the plate.
Tips:1. The dried fish must be soaked in advance to become soft.
2. Choose rice wine because the wine also has a little rice fragrance and a unique taste.
3. I choose white roasting because soy sauce will cover up the original taste of fish and rice wine.
4. I think the meat of the tail of the mackerel is the best.
