Homemade at Home that is Better Than Canned-spanish Mackerel in Tomato Sauce
1.
Remove the internal organs of the Spanish mackerel, clean it, and marinate for half an hour with cooking wine, green onion and ginger.
2.
Pat the starch on both sides of the Spanish mackerel.
3.
Put enough oil in the pot and boil 7,80% of the heat.
4.
The starchy Spanish mackerel is fried on medium heat.
5.
Fry the fish until golden on both sides, press it up with chopsticks, it is clean and firm, without any soft feeling.
6.
Prepare the seasoning for the stewed fish.
7.
Put the sauce for the stewed fish in the pot, put the fried fish, and pour the beer without the fish.
8.
Simmer on low heat until the soup is dry.