Braised Spanish Mackerel
1.
Remove the internal organs and gills of the Spanish mackerel, then clean it, cut into thick slices, add cooking wine, spring onion, ginger and 10 grams of soy sauce, mix well and marinate for 30 minutes, let the Spanish mackerel taste.
2.
Put the right amount of cooking oil in the pan. After the oil is hot, put the Spanish mackerel in the pan and fry. Be careful not to turn over when frying the fish, otherwise it will stick to the pan and the whole fish will have broken skin. ,
3.
Fry until golden on both sides, take out and set aside,
4.
Then cut the chopped green onion and ginger again,
5.
Put the right amount of cooking oil in the pot, put the chopped green onion and ginger after the oil is hot, stir fry,
6.
Then pour in soy sauce and stir fry until fragrant. This step cannot be omitted. When the soy sauce is fragrant, the braised Spanish mackerel will taste better.
7.
Add an appropriate amount of water, the water is better to be able to submerge the Spanish mackerel, not too much or too little,
8.
Bring to a boil, add the sliced Spanish mackerel that has been fried until golden, then add the dark soy for color
9.
Then add two tablespoons of cooking wine, the purpose is to remove fishy,
10.
After boiling, add white sugar to taste fresh, add a little salt to taste according to personal taste, cover the pot and simmer for a while, then collect the juice on high heat and bring out the pot.
Tips:
1. Marinate the Spanish mackerel for a while, so that the fish will taste better and the fish will be more delicious.
2. When frying the mackerel, be careful not to turn it over in a hurry, otherwise the fish will stick to the bottom of the pan, if it is the whole fish, the skin will be broken.
3. The soy sauce must be fragrant and add water, otherwise the soy sauce will be too strong, which will affect the taste of the braised sauce.
4. The function of white sugar is not to sweeten, but to improve freshness, and it can also make the soup thick and taste good.
