Braised Spanish Mackerel Tail
1.
Wash the Spanish mackerel, take the tail, draw a deep knife across both sides, as deep as the fish bone
2.
Cut green onion into sections, slice ginger and garlic for later use
3.
Wash and chop coriander, leave a beautiful one for garnish
4.
Adjust the water starch for later use
5.
Add oil to the pan, heat the pan with cool oil and sauté the minced garlic
6.
Add the Spanish mackerel slightly fried on both sides
7.
Cooking wine
8.
Boil the braised soy sauce (if you don’t have braised soy sauce, you can use: 1 tsp dark soy sauce, 2 tsp light soy sauce, 1 tsp sugar, 2 tsp oyster sauce), shake the wok to make the cooking wine and soy sauce evenly distributed
9.
Add the green onion and ginger, shake the wok until the aroma comes out
10.
Add a proper amount of boiling water, and finish the fish body. Shake the wok to make all the ingredients evenly distributed
11.
Add dried red peppers, if you like spicy food, cut the peppers; improve the lid of the pot and stew the fish on a low heat
12.
During the period, I poured the soup on the fish several times
13.
After the fish is simmered until the fish is almost mature, you can add some salt to taste, or not add it. The braised soy sauce is quite salty;
14.
Stew until the fish is cooked, about 7 or 8 minutes, transfer the fish out and serve on a plate
15.
The soup in the pot is boiled over high heat, and water starch is added several times in small amounts
16.
Roll out a suitable consistency and cook until it boils again
17.
Pour the soup on the fish
18.
Sprinkle with chopped coriander
