Braised Spanish Mackerel

Overview

I bought frozen mackerel on Friday and am ready to cook it. There are also some things at work that need to be thought about carefully. Governing a big country is like cooking small dishes. The effect is pretty good.

Tags

• hot dishes
• bayu
• cooking wine
• coriander
• five spice powder
• garlic
• oil
• onions
• star anise
• sugar
• zanthoxylum bungeanum
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 A piece of frozen mackerel

   

2. 2 Wash, remove internal organs, and cut into 2cm long pieces. Bay mackerel has no scales and few internal organs, making it easy to cut. It’s frozen fish. You need to cut it into pieces to prevent the meat from falling apart

   

3. 3 Marinate the fish pieces with cooking wine, salt, sugar, allspice, white pepper, and soy sauce. Cover with plastic wrap, place in the refrigerator the night before, and start cooking the next morning.

   

4. 4 Pickled fish the next day

   

5. 5 Shred onion, ginger and garlic into slices

   

6. 6 Add oil to the pan, and use more oil than for stir-frying. In order to prevent the fish skin from sticking to the pan and falling apart when frying the fish in the next step. I first wiped the pot with ginger slices and then smeared the oil all over the pot wall. It turned out to be easier. Heat the oil, be sure to wait until all the bubbles in the oil float to the surface, and then add the fish when the oil is hot.

   

7. 7 Add the fish pieces, being careful not to put the marinated fish soup in them. Start frying the fish pieces. Don't go too fast, turn the fish pieces over and let the fish change color.

   

8. 8 After the fish is basically cooked, add the sliced ginger and green onions, and then add the garlic slices. Continue to stir-fry. At this time the fragrance came out

   

9. 9 Pour in the pickled fish soup and add water to cover the fish.

   

10. 10 Bring to a boil over high heat, then reduce to a simmer. Simmer for more than 20 minutes. The water surface is covered with an oil film, and the temperature below is very high, and the fish is slowly taking in the flavor

    

11. 11 Cut the coriander into sections and slice the garlic

    

12. 12 When it is almost simmered over low heat, add sliced garlic to remove the fishy smell and enhance the flavor.

    

13. 13 Check that the garlic slices are cooked, turn up the heat, let the oil film explode, and take out the fish pieces.

    

14. 14 Put the coriander into the fish soup and wait for a while

    

15. 15 When the coriander is fragrant, turn off the heat and pour the soup over the fish pieces. You're done.

    

16. 16 Pair it with vegetarian okra, eat fish, and drink fish soup!