Ingredients: Spanish mackerel, ginger, onion, garlic, flour, beer, soy sauce, salt, sugar and sweet noodle sauce.
1. Clean up the blood in the viscera, gills, black membrane and belly of Spanish mackerel, which are the root causes of fishy smell. Marinate the processed Spanish mackerel in a basin: add shredded ginger, soy sauce and proper amount of beer 15 minutes.
2. Cut some ingredients: shred ginger, cut garlic and cut onion for later use. Pickled Spanish mackerel should be evenly coated with flour on both sides. The main purpose of flour coating is not to stick to the pan, and the other is not to absorb oil.
3. Add the right amount of oil to the pot, the oil temperature is 50% hot, add the floured Spanish mackerel, fry until both sides are golden, and then turn off the fire.
4. Leave a little base oil in the pot, add shredded ginger, garlic slices and shallots when heating to 50% to 60%, stir-fry until fragrant, add appropriate amount of sweet noodle sauce, stir-fry sweet noodle sauce, add 1 can of beer, and then adjust the taste: add appropriate amount of salt and white sugar to make it fresh, and light soy sauce (don't put too much salt and soy sauce, because sweet noodle sauce is salty). Stew Spanish mackerel without adding water. The Spanish mackerel stewed with beer tastes more delicious.
5. When the time is up, we will collect the juice on high fire, turn off the fire and sprinkle some chopped green onion and coriander to make a delicious Spanish mackerel with strong sauce flavor.