Spanish mackerel is a common fish in Northeast China. It has few spines and fat meat. It is matched with radish and vermicelli. The taste of radish is simple and people can’t stop talking.


1 Spanish mackerel
1 green radish
100g vermicelli
Proper amount of salt
1 tablespoon soy sauce
A spoonful of vegetable oil
50g pig Wuhua
A little pepper
2 octagons
A little ginger powder
5 cloves garlic
1 coriander
1 tablespoon sugar
1 tablespoon cooking wine
2 dried peppers
1 onion


Step 1
First, wash and cut the fish into pieces. The fish can be sold directly. The fish can be cut into pieces with the help of fish. It is relatively neat. Wash and cut the radish into large pieces.

Step 2
The noodles are soft with blisters, and the streaky pork is cut into thick pieces.

Step 3
Prepare an iron pot with no water and vegetable oil. When it is five minutes hot, add pepper, star anise and pig Wuhua.

Step 4
Then add dried pepper and stir fry gently.

Step 5
Add a spoonful of cooking wine.

Step 6
Cut garlic into pieces, put it into the pot, and then stir fry evenly.

Step 7
Then add a bowl of water.

Step 8
Add salt, sugar and soy sauce into the pot.

Step 9
Add fish cubes and size flat.

Step 10
Sprinkle ginger powder on the surface. If there is no ginger powder, you can prepare some ginger and put it into the pot with minced garlic.

Step 11
Pour a little more soy sauce on the surface.

Step 12
Spread the radish slices on the surface.

Step 13
Cover and simmer over low heat.

Step 14
After about 15 minutes, stew the radish until soft, add the vermicelli and sprinkle the scallion on the surface.

Step 15
Cover the lid again and continue to simmer. This time it depends on the softness and hardness of the vermicelli you choose. Generally, it takes about 5 minutes.

Step 16
After turning off the fire, do not open the lid immediately and continue to simmer for 5 minutes.

Step 17
Then put it on a plate and sprinkle coriander.