Materials for Stewed Mackerel with Tomatoes in Casserole

Vegetable oil in moderation Soy sauce and light soy sauce in moderation

Water in moderation 6 tomatoes

7 mackerel

Methods for Stewed Mackerel with Tomatoes in Casserole

Step 1

Demonstrate mackerel with the head removed and cleaned

Step 2

Do not cut tomatoes and cut them into chunks

Step 2

Tomatoes are cut diagonally to facilitate the flavor

Step 3

Tomatoes are cut diagonally to facilitate the taste. p>

Step 3

Mackerel body diagonal knife, easy to taste

Step 4

Hot pot of cold oil, eighty percent oil temperature

Step 5

The pot of first deep-fried fish

Step 6

The two sides of the golden brown can be, one to remove fishy flavor, two stereotypes

Step 7

Drying good fish Fish out. p>Step 12

Pour in the soy sauce and old soy sauce, add a little hot water

Step 13

Pour the stewed tomatoes into the casserole. Arrange the Spanish mackerel into the pot one by one

Step 14

Pour in a capful of yellow wine and vinegar when it comes to a rolling boil

Step 15

Sprinkle in the red chili peppers, according to your personal preference

Step 16

Simmer the stew for about 25 minutes

Step 17

Sprinkle in the finely chopped onion before shipping

Step 18

Out of the pot

Step 19

Very tasty

Cooking tips for Spanish mackerel stewed with tomatoes in casserole

1 Frying is to get rid of the fishy smell of this kind of fish 2 Tomatoes are stewed together, which is very refreshing