Cooking Steps

1. 

   Step1:First of all, thank you for cleaning up the Spanish mackere

2. 

   Step2:Put some oil in the pot. Heat the oil and stir fry it with onion, ginger and garlic

3. 

   Step3:Get off Spanish mackerel. Be careful. There will be splashes of oil. Let the fish stay inside for a while. Turn over. The surface is cooked

4. 

   Step4:Pour in cooking wine (be careful of steam). Pour in steamed fish soy sauce when the steam is scattered. There is no soy sauce to replace it (steamed fish soy sauce is also brewing soy sauce). Pour it in a circle carefully. Add a little vinegar. Turn them over. Try to keep the rain and the dew even

5. 

   Step5:Add half a bowl of water when it's about to be dried. Then add some salt (don't add too much soy sauce if it's accidentally poured). Add a little sugar. It depends on your taste. It's better to add less. You can add it later

6. 

   Step6:If you look at the water, you can turn it off. as shown in the picture, it looks like water is very much. Actually, it's all foam. It can't see the water. It's scorched. (don't ask me how I know it.) add some chopped green onion. Try again.

7. 

   Step7:Out of pot - the same method is applicable to braised hairtail, braised crucian carp, braised pomfret and various kinds of fis