How to stew mackerel

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  1. Wash the Spanish mackerel, drain the water and cut into sections, cut the green onions into sections, and slice the ginger and garlic.

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  2. Put an appropriate amount of starch on the plate, roll the Spanish mackerel segments in it and coat them with dry starch , shake off excess starch.

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  3. Coat everything in starch and put it on a plate for later use.

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  4. Heat an appropriate amount of oil in a pan and put the fish segments wrapped in starch into the pan.Fry over medium-low heat.

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  5. Fry until both sides of the fish are firm, then place on a plate and set aside.

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  6.Put oil in the pot.When the oil is hot, reduce the heat to low and add the star anise and peppercorns.

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  7. Add the green onions, garlic slices, ginger slices and red pepper and saute until fragrant.

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  8.Put the fried fish segments into the pot and stir-fry gently for a few times.

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  9. Add light soy sauce, cooking wine, vinegar, sugar and a little salt, and simmer over low heat for two seconds minute.(Don’t leave)

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  10.Add water to level the fish segments, bring to a boil and then simmer over low heat Until the soup becomes thick.(Turn over halfway)

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  11. Add chicken essence to taste.

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  12.Reduce the juice over high heat, sprinkle with coriander and turn off the heat.

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  13. Finished product picture.