Name: Braised Mackerel Mackerel
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; 1 piece shallot; 1 piece ginger; 2 capsules garlic; 2 teaspoons Soy sauce; 2 teaspoons Very delicious; 1 teaspoon Sugar; 2 teaspoons Cooking Wine; 1g salt; 3/1 teaspoon Five spice powder

Braised Mackerel Mackerel

by Outstanding 1987

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Mackerel mackerel, Scomber japonicus, other Chinese names: Qing Zhan fish, mackerel, mackerel, mackerel, white-bellied mackerel, Japanese mackerel, common name Huahui, Qinghui, blue and white, is a radiating fish of the family Perciformes Scombroididae one of them. Economical food fish. The main difference between the mackerel and the mackerel is that the mackerel is short and thick, with blue-green patterns on the body, while the mackerel is slender, blue-black on the body, and there are not many black spots. Nutritional value Mackerel mackerel has a high nutritional value, and mackerel mackerel has a high economic value. It is a kind of edible fish loved by the general public. According to measurements, each 100g of edible portion contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin.

Braised Mackerel Mackerel

1. 1 mackerel mackerel.

2. Remove the internal organs and fish tails, clean them and cut into sections.

3. Put the fish pieces in a deep dish and sprinkle with five-spice powder.

4. Add salt, cooking wine, and very fresh soy sauce, and marinate for 2 hours.

5. Chop the green onion, ginger, and garlic.

6. Heat oil in a pan, add the chopped green onion, ginger and garlic.

7. Add the fish pieces and fry them over low heat until the fish pieces are slightly browned on both sides.

8. The fish pieces are a bit oily, so cover the pot.

9. The fish pieces are slightly browned on both sides.

10. Pour the sauce of the marinated fish.

11. Pour in the right amount of water, and the amount of water is less than half of the fish pieces.

12. Add sugar.

13. Cover the pot and simmer on medium-low heat for 10 minutes.

14. In the meantime, the fish pieces should be turned over twice.

15. In the end, the soup is thick and thick. Reserve some of the soup to turn off the heat.

Tips:
The internal organs of mackerel are toxins, so we must remove the internal organs and then rinse them. When simmering, turn it over twice. There is already salt in the fish pieces after marinating, so there is no need for square salt when stewing.