Today's cooking method is stewed Spanish mackerel. Spanish mackerel in bags is a bit like dried fish. It looks like the meat is strong. Although it has been marinated, I still carefully cleaned it and cooked it to eat. Today, my method is suitable for all fish, so it can be cooked thoroughly and keep the taste.

Simple method of stewing Spanish mackerel

1.

Wash the fish, buckle the five internal organs, cut into pieces, add salt and marinate in cooking wine for ten minutes.

2.

Cut onions, ginger and garlic.

3.

Stir-fry the onion, ginger, garlic and pepper first, and then stir-fry them twice as soon as you put them in the pot. Then put the fish in and stir fry (because I use an electric wok, it's easy to paste the pot, so I can wipe the bottom of the pot with ginger in advance, but I just heard that I haven't used it either, and I don't know if it's feasible or not), put the water in for three or four minutes, then add salt, soy sauce, Weidamei and vinegar, and cover the pot to stew for ten minutes. The appearance is not so good, but the taste is ok.

A simple method for stewing Spanish mackerel.

Cooking tips

When pickling fish, you must put some cooking wine to remove the fishy smell.