braised mackerel
Mackerel (Spanish mackerel) tastes delicious and has a fish flavor. Moreover, the meat is thick and has no dark thorns, making it very suitable for adults and children. Spanish mackerel also has therapeutic functions such as refreshing and anti-aging. Regular consumption has certain auxiliary effects on treating anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. Because I live by the sea, this fish has always been served high at my home, and everyone likes to eat it. My friend brought me some refrigerated ones and put them in the refrigerator. When I like to eat them, I can just defrost them, which is very convenient.
Recipe Recommendations
- mackerel art. 1
- red pepper one
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for braised mackerel
1
One mackerel is thawed for use
2
Wash the fish and gut it, cut it into 1 cm thick slices, and marinate it slightly with salt.
3
Remove the oil and fry the fish until golden brown on both sides.
4
Chop the ginger, spring onions, and red peppers for later use.
5
After the fish is fried, add some water to boil for a while, add shredded ginger, green onions, red pepper, and soy sauce, mix well, add some chicken essence to season, and just collect the thick juice over high heat.
6
The delicious braised mackerel is on the table.braised mackerel Make Tips
1. Do not use water when thawing fish. Thaw it naturally at room temperature so that the taste will not change. 2. Pan-fry fish and fish over high heat without sticking to the pan.