1, buy Spanish mackerel with a medium head. If it is too small, there will be more fishbones; if it is too big, it is not convenient to cook and tastes bad. The Spanish mackerel is suitable for wrapping jiaozi. The bought fish should be thawed, and the Spanish mackerel stored in the refrigerator at home should be thawed in advance.

2. Deal with Spanish mackerel. Take out the internal organs and wash the inside. Especially the black things on the spine, should be cleaned up.

3. Pickled Spanish mackerel. Coat the fish with fine salt, marinate it, and then coat it with pepper noodles. It is best to wear gloves to prevent individual fishbones from paddling.

4. Wait for half an hour. This process is to make the fish taste better. At this time, you can wash two green peppers, which are long and spicy, and split them in the middle for later use.

5, electric baking pan heating, feel hot, brush a layer of oil, pause for a while, put the fish in, put it in, you can press it by hand, then brush a little oil on the top layer and cover it.

6. When you hear hot air coming out of the electric baking pan, the delicious smell of fish will come to your nose. You can turn it over, cover it and continue frying.

7. After the other side turns yellow, you can add pepper and fry together. A piece will be served when it is out of the pot, and the fresh fragrance of fish is mixed with the fragrance of green pepper.