The Spanish mackerel has a mackerel mackerel Yan Spanish mackerel, Yan Spanish mackerel head is larger, tender meat, fragrant and not greasy. The mackerel mackerel is smaller, cheaper, heavier fishy flavor. So to cook mackerel, use heavy flavors and increase the amount of onion, ginger, garlic and cooking wine and vinegar to ensure that the fishy taste is removed.

Ingredients

Main ingredient: 2 mackerel

Accessories: oil, salt, sugar, cooking wine, vinegar, soybean paste, green onion, ginger, garlic

Steps

1.

Please clean the mackerel, especially the blood in the abdomen, and dry the surface.

2. Heat the oil in a pan and sauté the onion, ginger and garlic.

3. Add the mackerel, turn on the heat, and cook the vinegar and wine.

4. Add the bean paste.

5. Add sugar and a little salt to taste

6. Add the right amount of water and cook for about 10 minutes, turning the mackerel once in the middle.

7. Collect the juice with high fire, and put out the pot on a plate

Tips

1. The head of the mackerel can also be eaten, but because of the meat is less, so it is removed.

2, already put the bean paste, so add salt to moderate.