Soybean stewed mackerel

Overview

The beans have the aroma of fish, and the fish has the aroma of beans, which is very delicious.

Wash the Spanish mackerel and remove the head
Soak the soybeans one night in advance
Cut the radish strips and set aside, set aside the onion, ginger, aniseed, bay leaves, pepper, anise, fennel, etc.
Heat the oil in a wok, add the aniseed, add the onions and ginger and stir-fry until fragrant.
Stir-fry radish strips
Pour in soybeans and stir-fry for a while, then add cooking wine, vinegar, salt, soy sauce and a little sweet noodle sauce.
Pour in the mackerel and add water. (The water is just enough to cover the fish)
Simmer over low heat for half an hour. Finally, reduce the juice over high heat, add an appropriate amount of MSG and minced coriander and take it out of the pot.