Braised Mackerel

Overview

Autumn is the season for eating marine fish. The texture of the flesh of mackerel is firm and delicious. Braised in braised fish is very suitable

Cut the mackerel into sections. Usually the fish seller will do it for you. Wash it and then add salt, pepper, and cooking wine and marinate it for more than an hour. The meat of the mackerel will become firmer after marinating with salt. It doesn’t matter if the time is shorter
Prepare the required seasonings, add oil and stir-fry until fragrant
Add the marinated mackerel to the stir-fried seasonings and continue to fry. There will be water left in the marinated mackerel bowl. Pour it out before putting it in the pot. Fry until the surface of the mackerel is slightly yellow. Be careful not to use too much force with the frying spoon to stir-fry the fish. The fish will not look good
Heat the water in the pot and let the dark soy sauce taste very fresh. Start cooking for about forty minutes. Pay attention to the amount of soy sauce. After all, it has been marinated with salt before. Do not add too much soy sauce
Finally collect the juice and put it into a plate