First: the production of canned Spanish mackerel is to use wine, not wine, which can better get rid of the fishy flavor.

Second: the specific production method of canned Spanish mackerel is as follows:

1, the Spanish mackerel cleaned and cut into segments;

2, will be onion, ginger, garlic, chili peppers, and other ingredients cut and standby;

3, will be fresh tomatoes cut into slices, you can also buy tomato sauce instead of fresh tomatoes;

4, will be cut into segments of Spanish mackerel into a pot, and then tomatoes or tomato sauce into the pot, add cooking wine, soy sauce, salt, white pepper and other sauce (to not over the Spanish mackerel for the best);

5, high heat will boil the water, in the turn to a small fire simmer for 25 minutes.

6, turn off the fire do not rush to take out the Spanish mackerel, simmer for 5 minutes and then take out the juiced mackerel.

Third: when making canned Spanish mackerel if you use fresh tomatoes, first in the bottom of the pot on the half of the tomatoes, set up the Spanish mackerel, and then in the Spanish mackerel on top of the half of the tomatoes, so that the results are more ideal.