Braised Spanish Mackerel in Sauce

Braised Spanish Mackerel in Sauce

by Dongying Xiaoyingzi

4.8 (1)
Favorite
2

Difficulty

Normal

Time

20m

Serving

2

I bought a large Spanish mackerel weighing 10 kilograms at the Weihai Seafood Market. The fishermen salvaged it was absolutely fresh. One fish was chopped in 5 sections and it was braised in sauce today. The taste is really fresh to the eyebrows. I forgot that netizen. Speaking of, to describe the deliciousness of seafood is to use fresh eyebrows, hehe, I still feel quite convincing, it's really fresh!
Ingredients: about 2 catties of fresh Spanish mackerel, appropriate amount of green onion, ginger and garlic, appropriate amount of soy sauce, umami soy sauce, a little bit of dried red pepper and pepper, a little salt, and a little amount of peanut oil."

Ingredients

Braised Spanish Mackerel in Sauce

1. Sliced Spanish mackerel into large slices of 1.5cm

Braised Spanish Mackerel in Sauce recipe

2. Prepare all seasonings: cut dried red pepper and green onion into sections, sliced ginger and garlic

Braised Spanish Mackerel in Sauce recipe

3. Wok rice with proper amount of peanut oil, add soy sauce, pepper and chili until fragrant

Braised Spanish Mackerel in Sauce recipe

4. Then add green onion and ginger slices and stir fry for flavor

Braised Spanish Mackerel in Sauce recipe

5. Pour an appropriate amount of boiling water, the amount of water should basically be able to submerge most of the fish

Braised Spanish Mackerel in Sauce recipe

6. Put the fillets in

Braised Spanish Mackerel in Sauce recipe

7. Pour a little umami soy sauce and cooking wine, turn to low heat and simmer slowly

Braised Spanish Mackerel in Sauce recipe

8. Stew until 7 is ripe, put a little salt on it

Braised Spanish Mackerel in Sauce recipe

9. Add garlic slices

Braised Spanish Mackerel in Sauce recipe

10. Serve with fire and juice

Braised Spanish Mackerel in Sauce recipe

11. Serve on the table

Braised Spanish Mackerel in Sauce recipe

Tips:

After the pot is boiled, be sure to change the heat to a slow simmer, so that the tenderness of the fish will not simmer the fish.

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