Name: Braised Mackerel
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Mackerel; 2 pieces Water tofu; Some shallot; Some ginger; Some garlic; Some salt; Some Soy sauce; Some Oyster sauce; Some Sugar; Some Chicken Bouillon Powder; Some Peanut oil; Some sesame oil; Some Corn flour; Some Cooking Wine; Some parsley

Braised Mackerel

1. Mackerel, let the boss take care of it.

2. Buy two large pieces of tofu and soak them in water.

3. Cut appropriate amount of ginger, put a little salt, cooking wine, and marinate the fish for ten minutes.

4. When marinating the fish, mince the garlic and cut the parsley and green onion into sections for later use.

5. Find a non-stick pan, heat it, and brush the pan with the cut surface of ginger to prevent sticking.

6. Cut the tofu into small pieces, put it in the pot, and fry on medium-low heat until golden on both sides.

7. Like this, tofu is served.

8. It is the original pot, and there is no need to put oil if there is oil. In the pot, add a little more oil to heat, and put the fish in a medium-to-low heat. Be sure not to turn the pan immediately when the fried fish is just off the pan, otherwise the fish skin will break.

9. Shake the frying pan lightly, the fish can sway, and there is a slight "rustling" sound, that is, the fish has been slightly burnt, turn the pan, and fry it on both sides until slightly yellow.

10. Put the fish out, add the garlic and stir fry for a good flavor.

11. Add a bowl of water, add appropriate amount of soy sauce, oil, salt, and sugar to taste, and bring to a boil.

12. Add the fried fish and tofu, bring to a boil over high heat, cover the pot, turn the heat to a low heat and make it sour.

13. Simmer for about five minutes, turn the fish over and continue to simmer.

14. When the soup is almost harvested (it's less than 10 minutes together), put the green onion and parsley into the pot (this can be put in the pot, but I cut it with a raw cutting board, so I cook it better).

15. Put the fish out, save the broth, add the right amount of chicken bouillon, use cornstarch to thicken the gorgon (here to boil on high heat and then pour the cornstarch water).