Braised mackerel with Puning bean paste

Overview

I learned a Chaoshan delicacy online and unexpectedly it became so popular that my family rushed to eat it, which gave me a sense of accomplishment.

Thaw the mackerel and clean it. Dice peppers and celery, cut onions into water chestnuts, and slice garlic and ginger. Cut the shallots and coriander into sections for use when lifting the pot.
Put oil in the pot and add half a spoonful of salt to prevent sticking.
Cut the mackerel into pieces, dry them with kitchen paper, put them in the pot, and fry the whole piece if the pot is large.
Fry until golden brown on both sides.
Set the fish aside, add the garnishes, and stir-fry until fragrant.
Lay the fish pieces flat, add 3 tablespoons of bean paste (this sauce is salty, no need to add salt), pepper, sugar, and cooking wine.
Pour in boiling water that covers the ingredients, bring to a boil over high heat, then reduce to medium to low heat and simmer for 10 minutes to reduce the juice.
Sprinkle with coriander and chives, turn off the heat and remove from the pan.
The meat is delicious and the sauce is fragrant.
Rich in calcium, magnesium, iron and other vitamins, it is nutritious and delicious.
The mackerel has no bones and is very enjoyable to eat.