Mackerel, tender meat, delicious flavor, and less fish thorns, today share this braised Spanish mackerel, bright color, fresh taste, not lose a delicious dish. Eat fish is afraid of fishy, remove fishy in addition to onion, ginger and garlic, wine, fried also have the role of fishy aroma, cooking wine is also quite critical, be sure to add when the oil temperature is high, cook along the side of the pan so that wine deep into the bottom of the pot so that the wine can be fully integrated with the fish to achieve the role of fish to fishy aroma, greatly enhancing the flavor of the dishes. The first thing you need to do is to try to make sure that you have a good idea of what you are doing!

By Xiang'er Kitchen Douguo Gourmet Official Certified Professional

Materials

Mackerel 500g

Oil 30ml

Soy sauce 30ml

Lao Soya Sauce 10ml

Materials Wine 30ml

Ginger 10g

Scallion 5g

Minced Garlic 10g

Steps

1, wash the horse mackerel and cut into pieces

2, prepare chopped green onion, sliced ginger, minced garlic and cooking wine

3, hot pan pour oil, hot oil into the fish segments and fry until golden brown on both sides of the pan

4, and then the green onion, ginger, garlic under the popping flavor

5, and then into the fish into the pot, along the edge of the pot into the wine

6, add the fish into the pot and then add the cooking wine

6, and then add the wine into the pot and then add the wine

7, and then add the wine. p>

6, add soy sauce and soy sauce to burn the soy sauce flavor

7, pour boiling water, boil over high heat and then turn to medium heat to taste

8, such as the juice is almost left one-third of the time when sprinkled into the green onion fire out of the pot

Tips

1. we braised vegetables with soy sauce and soy sauce without salt, according to the taste of the family to adjust the 2. medium heat and burn the sides Reduce the juice, do not dry up the juice