How to make five spice Spanish mackerel
Spanish mackerel needs to be frozen in advance until it is hard for easy filleting, it needs to be left alone for a while after it is taken out of the freezer to allow it to thaw out a bit, otherwise the soft guy will not be able to cut it, not too soft, the meat will shred!
Cut the onion and ginger in the pot, according to the amount of Spanish mackerel, add the large ingredients, pepper, salt, sugar, chicken, cooking wine.
Add soy sauce, make a sauce and reserve, use soy sauce instead of MSG.
Slice the Spanish mackerel, about 1cm, not too thick, it will affect the taste.
Sliced Spanish mackerel needs to be disposed of by disposing of the filth in its stomach and stabbing it gently with chopsticks.
Add just the right amount of sauce mix well, let it stand for 2-3 hours to taste.
Remove the marinated Spanish mackerel onion, ginger, pepper and other seasonings
Deep fry in hot oil, always hot oil.
Fry until golden brown, remove from heat and let stand for a short time.
After drying for a while and then fried in the oil again, you can remove the excess water of the wahoo, so that the wahoo tastes hard, like aromatic dried fish, do not like the meat too hard partners can choose to deep-fried again, or to adjust the time of deep-frying to taste.