Clean and cut the Spanish mackerel into sections, cook in water with a little salt, pepper and garlic.

Cook to this whitening degree. In order to deodorize, fixed, and not easy to paste the pot, the first time without this step, dry to the bottom of the pressure cooker pot, very upset.

While the fish is cooking, we can prepare the ingredients.

Two tomatoes cut large, chopped onion, ginger and garlic, tomato sauce (I happened to be out of it at home, so I used tomato salsa, so the acidity is not enough, add a little rice vinegar).

Wine, soy sauce, soy sauce (with soy sauce beautiful color), salt, xylitol, five spice noodles, white pepper, Ajinomoto's day to add incense together, *** with the same tune such a bowl of juice.

Pressure cooker bottom oil, lay half of the tomato grain, onion, ginger and garlic, one by one, the Spanish mackerel control dry, sprinkle the bowl juice, the top of the evenly spread the other half of the tomato grain, don't put the water, cover the lid, on the steam for 25 minutes, the opening of the pot is this way, the texture is the canned Spanish mackerel in eggplant sauce taste.

A home-cooked meal that requires no cooking skills and has a zero failure rate, and makes your family love coming home for dinner, simply comes out of the pot.