1, home cooking mackerel. Bought mackerel clean, remove the viscera after cutting into fish sections, put into a basin and add wine marinade for half an hour to remove the fishy. Ginger and garlic slices, pot pour into the right amount of cooking oil, oil temperature rises after adding cut ginger and garlic, stir fry flavor, pour into the marinated mackerel section stir fry, add the right amount of salt. Add the white onion, pour the right amount of water, cover the pot, simmer for fifteen minutes over high heat, turn off the fire can be eaten.

2, braised mackerel. Mackerel rinsed with water, remove the viscera, cut into fish pieces into a basin standby. Ginger cut into julienne, into the basin, add anise, salt, cooking wine for marinade, time is about half an hour or so. Heat oil in a wok, when the oil temperature is 60% hot, add garlic, ginger and star anise, stir-fry the flavor, then pour in the marinated mackerel pieces. Fry both sides until golden brown. Pour in the appropriate amount of soy sauce and old soy sauce, stir fry evenly, so that the fish pieces change color. Pour in the hot water, not over the fish, add the right amount of sugar or rock sugar, cover the pot with a lid, boil over high heat, then reduce the heat to low and simmer for 20 minutes. Lift the lid, turn into a large fire again to collect juice, put the appropriate amount of chicken essence and chopped scallions, stir fry evenly can be out of the pot to eat.

3, mackerel in eggplant sauce. The green fish rinsed clean to take out the viscera after cutting into fish section. Tomatoes cleaned and cut into a number of small pieces in a bowl. Ginger shredded, scallions cut into pieces, garlic patted flat. Put the wok on the fire, rub the inside of the wok with ginger first, which can effectively prevent sticking. Pour in a moderate amount of cooking oil, after the oil temperature rises, add star anise, peppercorns and stir fry the flavor, then add the mackerel segments, green onions, ginger, garlic and beer. Add the small pieces of tomatoes cut before, put them into the pan and stir-fry them first to let the juice of tomatoes flow out, or you can use tomato sauce instead. Finally, pour in the soy sauce, soy sauce, the rest of the beer, sugar or rock sugar, allspice and a pinch of salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, turn off the heat, pour everything in the pot into the pressure cooker, vent the gas over high heat for about three minutes to low heat, and continue to simmer for about half an hour. When the pressure cooker is cool and no longer has gas, you can open the lid. Serve after serving.