1.
Clean the mackerel, wash off the black film in the belly of the fish, put a little oil in a non-stick pan, this kind of fish itself loves oil, so be sure to put less oil, stir fragrant pepper, take out the pepper without leaving any oil.
Fry the mackerel on a low fire, add some ginger flakes and fry together, fry yellow on both sides, serve and set aside, and fry the fish roe and belly.
2. There must be oil in the pan where the fish was fried just now, there may even be a lot of it. I discarded some of it, sauteed with garlic and ginger on a low heat, and added five spoons of garlic chili sauce to fry
3. Add the fried fish, add hot water equal to the fish, add one spoon of cooking wine, two spoons of oyster sauce, and half a spoon of soy sauce
4. A small spoonful of sugar, boil over high heat, and cook on medium-low heat until the soup thickens.
