Main ingredients

Backer (2 pieces)

Accessories

Potatoes (2 pieces)

Kitchen utensils

Wok

Wash the salted mackerel and cut into sections.

Stuff the green onion, ginger and garlic slices into the belly of the fish, sprinkle some salt and marinate for about 10 minutes

Peel, wash and cut the potatoes into hob cubes, and prepare the miso

After the pot is hot, you can rub the bottom of the pot with ginger slices before pouring oil, so that the fish does not stick to the pot

Put in the mackerel and fry it

Pour in the cooking wine White, sweet and sour soy sauce, dark soy sauce, star anise, peppercorns, Northeastern soybean paste and stir-fry until fragrant

Pour in appropriate amount of water

Add potato cubes

Cover and simmer over high heat Then turn to medium heat and simmer for about 15 to 20 minutes. Check the pot in the middle to avoid burning it

Sprinkle with coriander

Tips:

Tips

Wiping the pan with ginger slices in advance can prevent the fish from sticking to the pan

Sprinkling some salt in the oil can also prevent the fish from sticking to the pan