Braised Spanish Mackerel

Overview

Spanish mackerel, also called mackerel (scientific name), is a seafood from Dalian. When I was in school in Dalian, I especially liked to eat this dish of mackerel with sky-high pepper cooked by my sister. It was super delicious, with very few fish bones, and the meat was very firm and delicious. People who like it like it, and people who don’t like it hate it. People who dislike it may be because the fish tastes fishy, but people who like it do it because it tastes good. This is my guess. Haha~~ I talked about this dish with many friends around me, and most of them have never eaten Spanish mackerel, and they don’t even know what Spanish mackerel looks like. Xiaoyu sincerely recommends it, dear friends, you can try making this dish, maybe you will fall in love with it. I fell in love anyway...

Tags

• hot dishes
• bayu
• chaotian pepper
• chicken essence
• coriander
• ginger and garlic
• laoganma black bean sauce
• light soy sauce
• oil
• green onion leaves
• salt

Ingredients

Steps

1. 1 Remove the head and internal organs of the Spanish mackerel, clean it, apply an appropriate amount of salt, and place it on a plate for later use.

   

2. 2 Cut the ingredients: Chaotian pepper, shredded ginger, garlic slices, coriander, green onion.

   

3. 3 Heat oil in a pan and fry the salted fish in the pan.

   

4. 4 Fry the mackerel until golden brown on both sides.

   

5. 5 Take out the mackerel and set aside on a plate.

   

6. 6 Using the remaining oil from frying the fish, add the chili pepper, garlic slices, and shredded ginger and stir-fry until fragrant.

   

7. 7 Add the fried mackerel, light soy sauce and Laoganma black bean sauce and stir-fry for 2 minutes. Stir-fry carefully as it will break easily.

   

8. 8 Add coriander and scallions to increase the aroma, and add a little water.

   

9. 9 Simmer for 2 minutes until the soup becomes dry.

   

10. 10 Take it out of the pan and put it on a plate.