Garlic spicy mackerel

Overview

My husband prefers Spanish mackerel because it has no bones. I learned this super simple and delicious Spanish mackerel with garlic sauce from my mother. Beginners can try it. If the mackerel is not cooked well, it will be very fishy. Today’s dish will definitely not be fishy.

Tags

• hot dishes
• aged vinegar
• bayu
• cooking wine
• garlic sauce
• onions
• star anise
• thirteen incense
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Two pieces of Spanish mackerel, washed, and cut diagonally a few times on the fish to make it easier to taste.

2. 2 Make the sauce below. Put 50ml of mature vinegar, 50ml of cooking wine, onion and ginger segments, star anise (2 anise), and Sichuan peppercorns (about 10 pieces) into a small bowl, stir well and set aside.

3. 3 Pour oil into the pot and heat until 70% hot.

4. 4 Pour the prepared ingredients into the bowl.

5. 5 After pouring the ingredients into the bowl, quickly put the mackerel into the pot.

6. 6 Add hot water and let the fish leak out a little.

7. 7 Add garlic chili sauce and thirteen spices. Because the chili sauce itself is very salty, there is no need to add salt. If you add less chili sauce, you can add a little more salt.

8. 8 After all steps are completed, cover and simmer over medium-low heat for about 30 minutes.

9. 9 Stew until the soup thickens, serve, sprinkle with coriander, and the fragrant garlic-spiced mackerel is ready. Keep it simple!