Braised Spanish Mackerel

Overview

Lao Zhao learned a new method and made braised Spanish mackerel. The fish is first boiled in water to remove the spines and then fried.

After thawing the fish, remove the head and internal organs, wash it, boil it in water for a while and take it out.
Remove thorns.
Fry the fish in hot oil.
Prepare onions, ginger and garlic.
Fry until golden brown and take out.
Leave the oil and sauté the onion, ginger and garlic until fragrant.
Add Pixian bean paste and tomato paste.
Add cooking wine, light soy sauce, salt, sugar, chicken essence, and water.
Add the fried fish and stew.
Collect the soup.
Load
Finished product.