Ingredients: Spanish mackerel, celery and lobster sauce.

First of all, clean the Spanish mackerel, remove the head and tail, remove the internal organs, and wash it several times.

Then add onion, ginger, yellow wine, a little pepper and pepper powder, and a little salt to the Spanish mackerel, mix well and marinate for 20 minutes, and then sprinkle a thin layer of dry flour (anti-stick pan when frying fish).

During the pickling process, you can prepare the seasonings for stewing fish, such as pepper, star anise, fragrant leaves, onion, ginger, garlic and spicy lobster sauce. (Actually, you can put the seasoning at will, so you don't have to stick to a menu. )

Put oil in the pot, more oil, higher oil temperature, and then add fish, don't turn it over. When the fish is browned, turn over and fry until both sides of the fish are browned, and shovel out.

Pour out the remaining oil in the pan, leaving a little base oil. Pour the seasoning and celery into the pot and stir-fry until fragrant. Gently put the fried fish into the pot, then add balsamic vinegar, yellow wine, soy sauce, a little sugar, a little pepper, salt and two spoonfuls of spicy lobster sauce. ) add water slightly higher than the fish noodles, cook for half an hour on medium heat, and leave a little soup to turn off the heat.

Spanish mackerel is tender in meat, delicious in taste and rich in nutrients such as protein, vitamin A and mineral mackerel (mainly calcium).