Braised kelp mackerel

Overview

How to cook Braised kelp mackerel at home

First, clean the Spanish mackerel and dry the surface moisture with a kitchen towel. Have all materials ready. Then stir-fry one or two dried chili peppers until fragrant, add onion, ginger, and garlic until fragrant, add mackerel and fry on both sides, add soy sauce, sugar and cooking wine, add enough water to cover the mackerel after one minute, then add soaked kelp, fungus and processed day lily, and add two stalks of celery to remove the fishy smell.
After the fire boils for two or three minutes, simmer over medium-low heat for about 20 minutes until the juice is reduced. It smells delicious
You need to upload three photos, so let me explain the precautions~~ First of all, the Spanish mackerel can be dipped in some flour and passed through oil first. This can make the fish meat beautiful and firm. I am lazy, so I omitted this step. Friends who have time can try it. Secondly, raw day lily is slightly poisonous, so it must be soaked and boiled in water over high heat for 10 minutes to detoxify before use. My mother-in-law grew it in her own yard. It is very delicious and sweet. I want to eat it, so I add some when cooking fish. The tofu is specially put in for the convenience of the elderly with bad teeth. It absorbs the rich soup and is also delicious. My favorite is the thick kelp, which tastes soft and glutinous when stewed, and is delicious.