[half-fried Mackerel with Tribute Vegetables]

I love to eat fish, especially sea fish. If I don’t eat a bit of fish for a few days, I will feel uncomfortable and feel lack of something. Friends who are familiar with me say that I am a "cat", or I was a cat in my previous life.

I don’t know how to get a lot of sea fish. I did the most. I did more than "Tide Style Homemade Braised Sea Fish" before. Although I have said that I do this for sea fish that I don’t know and have never eaten. They seem to be pretty good. of. But there are some fish that do not taste good, such as mackerel.

Mackerel, this fish is said to have good nutrition, and the bigger the better, it is usually eaten by fry. Pan-frying is a very pleasing method. Most people will like it. It tastes very delicious, but I don't like it very much. After eating it, I always feel that my throat is like a layer of oil. Therefore, I rarely buy mackerel, even if I encounter a large mackerel, I don’t buy it.

After the fishing moratorium ended in August this year, I was looking forward to eating some rare fish, but the results of this fishing moratorium did not seem to be very satisfactory. I feel that the types of fish sold in the fish stalls are similar to those during the moratorium, but there are a lot of mackerel. I went to the fish stall to buy fish regularly on weekends. After watching it for a long time, the mackerel was better, so I bought one.

When I bought it, I didn't even think about how to make it, but I would never fry it. I went home and opened the cabinet and looked for the condiments. I saw an unopened bottle of Chaoshan tribute dishes. This can also be used to cook fish. Open the bottle immediately. The tribute dishes are a bit sweet and a bit salty. It is almost impossible to cook fish. How to season it.

When I bought the fish, the fish stall cut me into thick slices according to the usual rules. I was afraid it would be scattered when I boiled it. So I fry it a little bit. Before frying the fish, be sure to heat up the pan. Smoke, if you put the fish down at this time, it won’t stick to the pan. Since it is half-cooked, there is no need to fry it, nor do it need to be fried like braised fish to be charred on the outside and tender on the inside. As long as the fish noodles are slightly solidified to form a protective film and boiled in water, it is not easy to disperse.

Of course, this half-boiled is not what I thought of myself. I am not at this level. It is a cooking method in Chaozhou, Fujian and Taiwanese cuisine. It is a little fry, then add water and cook until it is cooked through. Mr. Chua Lam once mentioned in his food program that the half-cooking is good: fried fish is drier, and the fish will be tender after being boiled in water.

Sure enough, the reason I didn’t like horse mackerel was that it had a very hard meat. I didn’t expect it to be because of the method. This time I used this tribute dish for half-cooking. The meat is much tenderer and the taste is also very good. There is another way to make fish. "