Braised Mackerel

Overview

To be honest, the sea fish I ate when I was a kid was nothing but hairtail and black nuts. There are often mistakes in names, which makes me feel a little unconfident now. I have to look up any fish on the Internet. Fortunately, the Spanish mackerel that has been called Spanish mackerel for more than ten years is still called Spanish mackerel. By the way, I will add some information: Spanish mackerel has delicate meat, delicious taste, and rich nutrition. It is rich in protein, vitamin A, minerals and other nutrients. It can replenish qi, relieve coughs, and has certain effects on weak coughs and asthma. Spanish mackerel also has dietary functions such as refreshing and anti-aging.

Tags

• hot dishes
• home cooking
• cooking wine
• light soy sauce
• mackerel
• old soy sauce
• onions
• pixian doubanjiang
• white sugar
• ginger
• hoisin sauce

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the mackerel, cut into pieces, cut green onions into sections, and slice ginger.

   

3. 3 Heat oil in a pan, add onion and ginger and stir-fry until fragrant.

   

4. 4 Add hoisin sauce and Pixian bean paste.

   

5. 5 Fry over medium heat until fragrant.

   

6. 6 Add fish pieces.

   

7. 7 Add cooking wine, dark soy sauce and stir well.

   

8. 8 Add water to boil, reduce heat and simmer for half an hour.

   

9. 9 Add sugar, light soy sauce and high heat to reduce some of the soup.

   

10. 10 Just sprinkle some chopped green onion at the end.