2. Marinate with ingredients (tomato sauce, onion, ginger, cooking wine, white vinegar, thirteen spices, aniseed, sugar, chicken essence and salt) and seasonings for four hours, and then continue to marinate for one night.

3. Pour in cooked soybean oil and add some refined salt.

4. Stick the pan and fry until golden brown, and turn over to continue frying.

When both sides are golden yellow, serve out.

5. Fry the Spanish mackerel, put it in a pressure cooker and take it out for later use.

6. If there is cooked soybean oil at the bottom of the pot, you can add sugar and pour in the right amount of water.

7. The shovel continues to stir evenly to melt the sugar, as long as there are small bubbles.

8. Put two bags of ketchup? Stir well.

9. Pour all the materials and seasonings (tomato sauce, onion, ginger, cooking wine, white vinegar, thirteen spices, aniseed, white sugar, chicken essence and salt) into the pot and stir well.

10. Pour the cooked seasoning soup into the pressure cooker.

1 1. After charging, turn off the fire for two minutes, turn off the gas for thirty minutes, and stew for fifteen minutes to open the lid.

12. This dish is made into sweet and sour fish.