Braised Spanish mackerel home practices are as follows:
Materials: Spanish mackerel 1, oil thirty milliliters, a high degree of white wine twenty milliliters, rice vinegar thirty milliliters, thirty milliliters of soy sauce, sugar fifteen grams, fifteen milliliters of dark soy sauce, eight slices of ginger, a small green onion, four cloves of garlic, salt four grams.
Steps:
1, fresh Spanish mackerel rinsed clean appearance, remove fins, cut open the stomach, remove the fish belly debris, remove the gills.
2, cut 1.5 ~ 2cm thickness of the slice, wrapped in a thin layer of flour, shake off excess flour.
3, hot oil in the pan, medium-low heat, arranged in order into the pan, frying.
4, until one side is lightly browned, flip, fry until both sides are lightly browned and set, clip out.
5, sliced green onion, crushed garlic, sliced ginger.
6, the bottom of the pan oil, ginger slices fried flavor, and then into the garlic sautéed flavor.
7, into the fried Spanish mackerel, sprinkled with chopped green onions.
8, in order to add a high degree of white wine, rice vinegar, soy sauce, sugar fifteen grams, old soy sauce, salt, one hundred milliliters of water, medium heat to boil.
9, medium-low fire slowly simmer for ten minutes, turn over, and then continue to simmer for five minutes, turn off the fire, simmer for five minutes.
10, finished.