It is best to use Spanish mackerel and smaller Spanish mackerel for crispy fish in pressure cooker. First, fry the fish thoroughly in the pan, and then put them evenly in the pressure cooker. Seasoning: tomato sauce (more colors are good for appetite), sugar, vinegar (more), salt (less), chicken essence, ginger, garlic and pepper. (The taste is mainly sweet and sour, a little salty. Without this salty taste, it will not taste good. ) Put it in a bowl and sprinkle it on the fish. It is good to water the fish less. The water in the pressure cooker evaporates less, and if you put too much water, it will not taste good. Bring the pot to a boil with high fire and simmer for 40-50 minutes. It is best to cook at night. If you don't open the lid, it will be delicious the next morning.