Beer-braised Spanish mackerel
Overview
When I go to my mother’s house for dinner every week, I always pack something back. These semi-finished products are packaged and put in the refrigerator, which is basically enough for my husband and I to have dinner five days a week. Every time, it has become a routine to take the food with you when you are full, go home empty-handed, and return home with a full load. What I packed back this time was a big mackerel. My mother fried the whole big fish, stewed part of it for lunch, and then filled a fresh-keeping box full of specially selected large pieces for me. When you get home, just put it back into the pot and you'll have delicious, chunky fish. This time, I did not stew the Spanish mackerel with cabbage like my mother did, but added beer to braise it. This is because the fried fish will have some fishy smell after being put in the refrigerator to keep fresh. Adding beer will improve it to a great extent. Moreover, the Spanish mackerel stewed with beer can be eaten cold!
Tags
Ingredients
Steps
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Cut the Spanish mackerel into large pieces and lightly marinate with salt and cooking wine.
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Beat the eggs.
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Fry in a pan until the yellow shell forms on both sides.
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This is the mackerel I packed back from my mother.
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Put the mackerel into the pot and add beer.
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Add appropriate amount of braised soy sauce and a little light soy sauce.
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Add appropriate amount of cooking wine.
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Add two star anise.
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Add a little fat pork. (The meat can be simmered in the pot to make it more delicious)
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Simmer until the soup is reduced.
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Add some green onion leaves to garnish.
