Braised Spanish Mackerel

Overview

I have never passed on recipes, but when I see friends passing them on, I want to try it. Let’s make fish first. This braised recipe is the most commonly eaten in my family, and it is also the most popular dish. It tastes fresh and salty, and the fish meat is tender. The leftover rice with fish soup after eating the fish is delicious. Children like it, and the method is simple. Friends, try it when you have time.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• bayu
• clear water
• cooking wine
• garlic
• onions
• oyster sauce
• rice vinegar
• star anise
• white sugar
• zanthoxylum bungeanum
• ginger
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Clean the fish and cut it into sections. Make a few cuts on the fish body to make it more flavorful when grilled.

   

2. 2 Cut green onion into sections, pat ginger and garlic into pieces, two star anise, and appropriate amount of Sichuan peppercorns.

   

3. 3 Take a bowl, add onion, ginger, garlic, star anise, and pepper, and pour in appropriate amount of cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, and water.

   

4. 4 Heat the pan and pour in appropriate amount of oil.

   

5. 5 Add fish and fry.

   

6. 6 Fry until the fish skin becomes crispy and brown, then flip and fry the other side.

   

7. 7 After frying both sides, pour in the prepared sauce.

   

8. 8 The sauce should cover the fish body. If there is not enough water to add, cover the pot and cook.

   

9. 9 Let it cook for about 5 or 6 minutes. Open the lid and have a look. Taste the taste. If it feels bland, you can add a small amount of salt. I usually don't add salt. Gently stir the pot without breaking the fish, cover the pot and continue cooking.

   

10. 10 Cook until the soup thickens, turn off the heat and put on a plate.

    

11. 11 Finished product

    

12. 12 Here’s another picture of the finished product.