Braised Spanish Mackerel Tail
1.
To clean the Spanish mackerel, take the tail and 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 decoration;
4.
Prepare water starch;
5.
Add oil to the pan, heat the pan with cool oil and saute the minced garlic;
6.
Add the Spanish mackerel and fry it on both sides;
7.
Cook into the cooking wine;
8.
Boil the braised soy sauce and 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.
Pour the soup on the fish several times during the period;
13.
After the fish is simmered until the fish is almost mature, you can add some salt to taste, or not, 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 a small amount;
16.
, Roll out a suitable consistency, and boil until it boils again;
17.
Pour the soup on the fish;
18.
Sprinkle with chopped coriander, serve and rub!
