1. Prepare the ingredients you need in advance.
2. Wash the Spanish mackerel in dry water, remove the fins and cut into small pieces about 3 cm thick. Before cutting the mackerel, you can put it in the refrigerator and freeze it so that the cut mackerel is more regular and will not be shredded.
3. Remove the head, tail and internal organs of the cut Spanish mackerel, rinse with clean water and drain the water.
4. Cut a little onion and set aside.
5. Slice lemon, just 1 lemon.
6. Put the processed Spanish mackerel in a bowl and add 1 gram of salt to marinate. ♀️: Don't use too much salt, because Spanish mackerel has a salty taste.
7. Add a little rum, the rum can get rid of the fishy, if there is no rum, you can use white wine or cooking wine instead.
8. Add a spoonful of light soy sauce.
9. A little Totole abalone sauce and oyster sauce enhance the flavor and freshness.
10. A little freshly ground black pepper, add a little onion and stir evenly to marinate for 1 hour.
11. Pour an appropriate amount of cooking oil in a non-stick pan, add the marinated mackerel and fry until both sides are colored. ♀️: Heat the pan with cold oil and put the Spanish mackerel. Before the mackerel is put into the pan, you can use kitchen paper to dry the surface water to avoid bumping yourself when frying.
12. Fry until the Spanish mackerel is shaped, and then turn it over. When the color is about the same, add onion and garlic cloves and fry it to give it a fragrant flavor. Lightly ground black pepper on the surface before it comes out of the pan.
Tips:1. Marinate the processed Spanish mackerel for 1 hour in advance, which is convenient for tasting.
2. When frying the mackerel, be sure to fry slowly on low heat
