Home-cooked Spanish mackerel
By MableLehner
Ingredients: salt,Spanish mackerel,cooking wine,onion,Jiang,garlic,flour,octagonal,sugar,oil,soy sauce,mature vinegar
Recipe Recommendations
- Spanish mackerel 500g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- flour appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for Home-cooked Spanish mackerel
1
Clean the Spanish mackerel, scrape it clean, and cut it into fish sections.
2
Pour in appropriate amount of cooking wine, salt, and soy sauce and pickle for a while.
3
Cut green onions into sections, slice ginger into slices, and an anise.
4
Roll the mackerel pieces in the flour before putting into the pan.
5
Heat the pan and add the oil. When it is 70% hot, add the Spanish mackerel, and fry on both sides until golden brown.
6
Pour in cooking wine, soy sauce, mature vinegar, green onion, ginger slices, star anise in turn, and add a small spoon of sugar.
7
Pour boiling water over the fish body, add a little salt, bring to a boil over high heat and turn to low heat and simmer for 15 minutes.
8
Add the minced garlic, turn to low heat and simmer for another 10 minutes, until the soup becomes thick, and serve.Home-cooked Spanish mackerel Make Tips
Fry the fish sections on both sides until golden brown before boiling. The fish will be more durable to cooking and will not easily disperse.