Main ingredients: Spanish mackerel 1 tomato, 2 auxiliary materials: green pepper 1 garlic, 5 cloves of ginger, a piece of tomato sauce 1 tablespoon of sugar, 2 teaspoons of salt 1.5 teaspoons of steps 1. Raw material map. 2. Peel and shred tomatoes and shred green peppers. 3. Wash the Spanish mackerel, drain the blood, put a little oil and fry both sides golden. 4. Put the Spanish mackerel aside, add the minced garlic, stir-fry the ginger slices and add the peeled tomato pieces. 5. Pour in tomato sauce, sugar and water to submerge the fish 1 cm. 6. Bring the fire to a boil, add salt, and turn to low heat 15 minutes. 7. Add another peeled tomato block and green pepper and collect the juice. 8. Because Spanish mackerel is fresh, it is delicious without other seasonings. Tip When frying Spanish mackerel, it is best to dry the water and fry it in a non-stick pan. When cleaning Spanish mackerel, be sure to wash the blood clean. This will ensure that there is no fishy smell.