Braised mackerel with onion
By ColbyWyman
Mackerel has less bones, more meat, and more fat. It is extremely delicious when cooked with "snow vegetables". It can be used as "smoked fish" or pickled with salt. It is a delicacy to go with rice.
Recipe Recommendations
- mackerel appropriate amount
- onion half a
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- ketchup appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- broad bean appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- chili appropriate amount
Steps for Braised mackerel with onion
1
First, evenly coat both sides of the mackerel with a knife, and marinate with salt for 12 hours.
2
Cut green onions, ginger, garlic, and peppers for later use.
3
Put 50 grams of oil into the pan, add the washed mackerel and fry until both sides are yellow.
4
Prepare a small amount of broad beans (you can have none).
5
The onion is cut in half.
6
Pull out the heart in the middle.
7
Cut them into hob pieces.
8
After frying the fish, spread onions, ginger, garlic, peppers, a small amount of salt (originally a little salty), and ketchup on the fish.
9
Put appropriate amount of water into the pan, add onions, cooking wine, and broad beans, cover and simmer until there is a small amount of soup in the pan, add MSG and pepper and serve on a plate.Braised mackerel with onion Make Tips
Be careful not to get burned by the oil!