In which, the practice of braising is:
First, prepare a mackerel,
Ingredients: wet starch (10 ml), ginger (4 slices), garlic cloves (2 cloves), millet peppercorns (4), scallions (a few), salt (4 g), cooking wine (20 ml), corn oil (60 ml), soy sauce (10 ml).
1, the fish slaughtered and washed and drained, fish body cut flower knife.
2, ginger shredded, garlic cloves tapped, millet pepper chopped, chopped scallions spare.
3, the pot into the appropriate amount of oil heat, into the mackerel fried on both sides after the sheng out.
4, leave the bottom oil in the pot, put ginger, garlic, millet pepper stir fry.
5, put in the fried fish, add cooking wine.
6, respectively, add salt, soy sauce and an appropriate amount of water to boil over high heat and then change to low heat for 15 minutes off the fire
7, the fish fish out on a plate.
8, the pot of fish soup add a small amount of water starch thickening, pour the gravy on the fish, sprinkled with chopped green onions.
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