1. Cut Spanish mackerel into inch-long pieces while freezing, then gut it, wash it, drain it, and marinate it with proper amount of salt, soy sauce, vinegar and seasoning 1-2 hours. 2. When the frying spoon is on fire, heat a proper amount of sugar to the "rotating" temperature with a small amount of cooked oil, and add water, cooked oil and tomatoes. After the pot is boiled, put all salted fish (including salt water) into the pot, simmer with low fire after boiling, and add monosodium glutamate and sesame oil when it is almost dry. The Spanish mackerel made by this method not only removes the peculiar smell of Spanish mackerel, but also has a special canned fish flavor, which is better when eaten cold.

Homemade delicious canned fish

Raw materials: fresh croaker (or other fish)

Accessories: aniseed, pepper, onion, ginger, pepper, sugar, salt, monosodium glutamate and soy sauce.

Practice; 1, wash the fish and control the water for later use.

2. Put 7 aniseed, 20 pepper, 5 onion, ginger and pepper, and a proper amount of sugar into the pot and add water (not too much, the amount of water depends on the fish, and the materials must be enough, otherwise it will be tasteless). After boiling, add salt, monosodium glutamate and soy sauce for later use.

3. Boil the oil and fry the yellow croaker. When both sides are golden, remove them and put them into the stock of 2.