More than 6 pieces of Spanish mackerel, a bag of tomato sauce, a little onion, a little ginger, a little garlic, a little sugar, a little salt, a little vinegar and a little monosodium glutamate.

Second, practice.

1. Pinch off the Spanish mackerel's head with your hands.

2. Take a newspaper and fill half a bowl of flour. Wrap Spanish mackerel in flour.

3. Put the wrapped Spanish mackerel in a hot oil pan and fry until it is deep golden brown.

4. Put the fried Spanish mackerel aside.

5. Use a bag of tomato sauce as the material.

6. Put a little oil and tomato sauce in the pan and fry for two minutes.

7. Stir-fry tomato sauce with half a small basin of water, vinegar, salt, sugar and monosodium glutamate (my family likes sweet mouth, so there is a little more sugar). Just put the ingredients according to your personal taste.

8. Put the onion, ginger and garlic into the bottom of the rice cooker, and put the fried Spanish mackerel one by one.

9. Pour the fresh juice into the Spanish mackerel. It is best to steam the juice in an electric cooker for 30 to 40 minutes.