Braised Spanish mackerel
By VicentaLakin
Recipe Recommendations
- Spanish mackerel 500 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- fish-flavored
- burn
- half an hour
- simple
Steps for Braised Spanish mackerel
1
1. Remove the fish blood from the fish head, remove the blood line, wash, and cut into sections. 2. Put the oil in the hot pan, put the Spanish mackerel in the oil, and alternately fry the fish over slow or medium heat until the fish is golden yellow, and serve on a plate for later use.
2
3. Put the oil in a hot pan, saute the green onion, garlic slices or minced garlic, ginger slices, etc. until fragrant, add appropriate amount of water, add cooking wine, soy sauce, vinegar, and sugar to make juice.
3
Put the fish in and simmer until the sauce is thick.
4
4. After the fish is cooked, release onions, coriander and other favorite decorations to achieve the purpose of increasing the aroma and decoration.