You can make canned Spanish mackerel in sweet and sour eggplant sauce. The specific method is as follows, first of all, prepare the materials:

Wahoo: 4, sugar: 4 teaspoons, vinegar: 4 teaspoons, cooking wine: 1 teaspoon, thirteen spices: 1/2 teaspoon, star anise: 1, soya sauce: 1 teaspoon, ketchup: 3 teaspoons, hot sauce: 1 teaspoon, green onion: 1 section, ginger: 4 slices, coriander leaves: 2 slices, pepper grains: 6 grains, salt: 1 teaspoon, chicken essence: 1/2 teaspoon, red chili pepper: 1.

1, Spanish mackerel head, gutted, and then cleaned with water, and then put aside to drain water spare.

2, ginger cleaned with water, and then cut into ginger slices spare, green onions cleaned with water, and then cut into green onions spare, chili pepper cleaned with water spare.

3, the Spanish mackerel into the pressure cooker, and then put all the ingredients, and then pour into the right amount of water, the amount of water to be no more than Spanish mackerel.

4, cover the lid of the pressure cooker, steam and cook for 25 minutes, then turn off the fire and then simmer for 5 minutes. Stewed Spanish mackerel, soup has been collected.

5, with a clean container without water and oil, the good Spanish mackerel can be enjoyed.

The Spanish mackerel resides in the upper layer, swims fast, like live food, its meat is delicate, flavorful, nutritious, suitable for making sweet and sour eggplant sauce Spanish mackerel canned food, the thorns are stewed crispy, and the taste is super good.