1. White sugar, light soy sauce, dark soy sauce, salt, sesame oil, make a sauce for later use.
2. Wash the Spanish mackerel, cut into sections, control the moisture, and marinate with cooking wine to remove the fishy. Pour appropriate amount of starch, and coat the marinated Spanish mackerel segments with starch one by one.
3. Pour the oil in a hot pan, add the Spanish mackerel segments on medium-low heat when the oil is hot, fry until slightly golden on both sides, remove and set aside.
4. Saute the chopped green onion, ginger slices, and garlic cloves over medium heat. Pour in the fried Spanish mackerel and stir-fry evenly. Pour in the pre-adjusted sauce and stir fry evenly. Pour in hot water again, just under half the amount of Spanish mackerel. Cover the pot, simmer for about 10 minutes, and then slightly reduce the juice on the high heat. Turn off the heat and serve.
Tips:The Spanish mackerel is marinated in cooking wine in advance and then wrapped in starch to get rid of the fishy. When frying the mackerel, wait until the first side is fried, then turn it over again, it will not break easily.
