Home-style braised mackerel

Overview

My mother cooked the most Spanish mackerel when I was young. Whether it was stewed in pieces or whole, the three of us, my siblings, all enjoyed eating it. The meat of Spanish mackerel has fewer thorns, is delicate, delicious, and nutritious. It is rich in protein, vitamin A, and minerals (mainly calcium). What’s more, the Spanish mackerel is not expensive, so we, who were not rich in our childhood, could eat it once in a while. In the winter, when we finished the stewed mackerel, the mackerel soup would freeze in a short time. It was also our favorite. Today’s mackerel jelly was destroyed by me while I was playing with it.

Tags

• hot dishes
• bayu
• chili
• green onions
• msg
• vinegar
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the Spanish mackerel and cut it into small pieces or stew it whole

   

2. 2 Prepare chili and garlic

   

3. 3 ginger slices

   

4. 4 When the oil is hot, add ginger slices and saute until fragrant

   

5. 5 Put in the mackerel and fry for a while. Put it down without touching it first. Fry for a while and then turn it over too early. The meat will fall into pieces and not be in pieces

   

6. 6 Add appropriate amount of dark soy sauce and stir well

   

7. 7 Add an appropriate amount of water. If you want to eat fish jelly, you can add more

   

8. 8 Add appropriate amount of salt

   

9. 9 Add chili and garlic and stew together

   

10. 10 Add green onions and stir-fry

    

11. 11 Put an appropriate amount of vinegar

    

12. 12 Simmer for half an hour and add MSG