There are many ways to eat mackerel, and stewed mackerel is one of them. So what can be done to make the Spanish mackerel less fishy and more delicious? Let me introduce to you a famous dish in Jiaodong area - braised mackerel tail. This is a delicacy made by stewing in sauce and cooking over low heat. Let’s see how it’s done! Ingredients: Spanish mackerel, leeks Ingredients: onions, ginger, garlic, rice wine, and other seasonings Method: 1. Wash the mackerel, cut into large pieces and set aside; 2. Prepare various auxiliary ingredients; put dry yellow sauce into small pieces Pour a little rice wine into the bowl and let it drain; 3. Spread a little dry noodles on the surface of the Spanish mackerel pieces, fry the Spanish mackerel pieces in a pan until golden brown on both sides; 4. Put the fish pieces to one side of the pot, turn down the heat and add large Sichuan peppercorns Stir-fry dried chili pepper until fragrant, then add green onion slices, ginger slices and garlic slices, and finally add yellow sauce. Stir-fry these ingredients over very low heat until fragrant; 5. Add water to cover the fish, add a little dark soy sauce, rock sweet and sour vinegar to taste, and bring to a boil over high heat. Turn to low heat and simmer for 30 to 45 minutes; 6. Drain the soup and sprinkle a handful of leek segments before serving. (I didn’t have leeks today, so I had to sprinkle some chopped green onion, but leeks are the best. It goes perfectly with the braised sea fish in soy sauce! I believe I will know after trying it!)