Braised Spanish mackerel with pork belly
By OdaBeer
Spanish mackerel has few thorns and tender meat. It is cooked with pork belly. The fish meat exudes a meaty aroma and the meat has an umami flavor, with endless aftertaste. Now is the time for fresh Spanish mackerel to come on the market. Hurry up and don't miss this delicious food ~
Recipe Recommendations
- pork belly 350 grams
- carrots 1 piece
- coriander appropriate amount
- green onions half a
- Jiang 1 small piece
- garlic 3 petals
- aniseed 1
- cinnamon 1 small piece
- pepper 8 capsules
- dark soy sauce 1 teaspoon
- rock sugar 1 block
- salt 1 teaspoon
- qingshui 1 large bowl
- chicken essence appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Braised Spanish mackerel with pork belly
1
Clean up the mackerel, remove the head and tail, and cut it into sections.
2
Wash the pork belly and cut into 1 cm square pieces; wash the carrots and cut into small pieces.
3
Pour oil into a frying pan, add a little more oil. After the oil is heated, add Spanish mackerel slices.
4
Fry until golden brown on all sides, remove and drain the oil.
5
Pour oil in a frying pan and heat it up, add cinnamon and aniseed and fry until fragrant.
6
Pour in the pork belly and stir fry over low heat until the pork belly is oily.
7
Add green onions, ginger, garlic and pepper and stir-fry until fragrant.
8
Pour in cooking wine, light soy sauce, soy sauce, water, sugar, and salt, bring to a boil over high heat, and turn to low heat to simmer for 20 minutes.
9
Add Spanish mackerel and carrot, continue to simmer over low heat for 20 minutes until the soup is thick, add chicken essence to season and turn off the heat. Add appropriate amount of coriander to enhance the aroma before starting the pan.