One Trick to Get Braised Dishes---braised Spanish Mackerel

Name: One Trick to Get Braised Dishes---braised Spanish Mackerel
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fresh Spanish mackerel; Some garlic; Some Dried red chili; Some ginger; Some Braised Soy Sauce; Some Soy sauce; Some salt; Some Sugar; Some Cooking Wine

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Braised stew is a very classic cooking method in Chinese cuisine. It is deeply loved by people. However, because the cooking steps are complicated and difficult to master, many people can't make authentic braised dishes at home. In fact, if you want to make authentic braised dishes, I personally recommend a cooking method to make it simple and delicious. It is to use braised soy sauce. This kind of soy sauce blends the taste of braised vegetables and does not require complicated procedures. You need to drip in the braised soy sauce to quickly improve your cooking skills and make delicious braised dishes.
This time, I made a braised Spanish mackerel as the main ingredient. The mackerel has a delicate meat, delicious taste and rich nutrition. The braised method can highlight the fish’s deliciousness. "

Ingredients

1 piece Fresh Spanish Mackerel
Some Garlic
Some Dried Red Chili
Some Ginger
Some Braised Soy Sauce
Some Soy Sauce
Some Salt
Some Sugar
Some Cooking Wine

One Trick to Get Braised Dishes---braised Spanish Mackerel

1. Ingredients: 1 fresh Spanish mackerel

One Trick to Get Braised Dishes---braised Spanish Mackerel recipe

2. Subsidiary ingredients: garlic, dried red pepper, ginger

3. Wash the Spanish mackerel, remove the viscera, and cut the Spanish mackerel into large pieces diagonally

4. Add oil to the pot, add garlic, dried red pepper, ginger slices and sauté

5. Put the mackerel cubes into the pot, and fry them on low heat.

6. Add the right amount of braised soy sauce

7. Flush into boiling water

8. Then add salt in an appropriate amount

9. Add sugar

10. Add soy sauce

11. Add cooking wine

12. Bring to a boil, turn to medium heat and simmer until the soup is thick, then it can be out of the pot

Tips:
1. The Spanish mackerel must be fresh. The meat of Spanish mackerel that has been frozen for too long will become loose when stewed;

2. The amount of braised soy sauce should be added in an appropriate amount according to the amount of raw materials, and it is best to add it all at once;

3. The braised soy sauce itself has a salty and sweet taste, so when adding salt and sugar, you should add it according to your personal taste.