1. Mackerel, ginger, onion, garlic, flour, beer, light soy sauce, salt, sugar and soybean paste.

2. Clean the mackerel first, remove the blood clots and black membranes in the gills and belly, then add an appropriate amount of shredded ginger, light soy sauce and cooking wine and marinate for about 15 minutes.

3. Don’t rush to fry the marinated fish. Use kitchen paper to wipe off excess water, and then pat the fish evenly with a layer of flour.

4. Then add an appropriate amount of oil to the pan. When the oil temperature is 50% hot, add the Spanish mackerel and fry until both sides are golden brown, then turn off the heat and serve.

5. At this time, there will be a little base oil at the bottom of the pot, so there is no need to add more oil. Add onions, ginger, and garlic and sauté until fragrant. After the fragrance is released, add a spoonful of soybean paste and stir-fry until fragrant. Then add a bottle of beer, then add a little salt, light soy sauce, and a spoonful of sugar to taste, stir to dissolve, add the fried mackerel, and simmer over medium heat for about 15 minutes.

6. After fifteen minutes, open the lid of the pot. At this time, the fish meat is already very tasty. Turn the heat to reduce the juice, then turn off the heat and serve. Sprinkle some chopped green onion and coriander. It will be a delicious and delicious sauce. The fragrant mackerel with soy sauce is ready.