Braised Mackerel

Overview

For the pan-fried mackerel I posted earlier, I will share a recipe for the same.

Prepare ingredients. Clean the mackerel and marinate it with shredded ginger and cooking wine for half an hour (add salt when marinating for the pan-fried method). Slice garlic, shred ginger, chop green onion, and cut red pepper into sections.
Heat oil in a pan, wipe the mackerel dry with kitchen paper, heat the oil and fry it in the pan.
Once one side is set, flip over and fry both sides until golden brown.
Pan-fry the mackerel and set aside
Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant.
Pour a spoonful of light soy sauce along the edge of the pot
Pour the mackerel into the pot, add a small amount of water, a spoonful of cooking wine, and half a spoonful of dark soy sauce for color.
Add the red pepper segments, cover the pot and simmer for 2 minutes.
Reduce the juice over high heat, sprinkle with chopped green onions, and it's ready to serve. There is no need to add more salt and chicken essence. Light soy sauce and dark soy sauce have a taste, but adding more salt will make it too salty.
Finished product.