Home rarely eat seafood, especially fish, the main reason is that I can not stand to deal with fish when the kind of feel, this Spanish mackerel section is a large chopped down, deal with the internal organs, cleaned and plasticized frozen, I heard that the fishiest place is the Spanish mackerel is the blood, so try to wash it clean

With

wahoo

several segments or a

materials

wine

ginger <

Scallions

Peppercorns

Anise

Soy sauce

Lao Soy Sauce

Hot water

Sugar

Garlic

Chenna Vinegar

How to make braised Spanish mackerel

1Thaw the Spanish mackerel and marinate with the cooking wine for more than 15 minutes

2Marinate Spanish mackerel with kitchen paper to absorb surface moisture

3 onion, ginger and garlic cut, a spoonful of cooking wine, two spoons of vinegar, two spoons of soy sauce, two spoons of soy sauce, two spoons of sugar and a little salt into a bowl of sauce

4 in the starch rolled around, so that the Spanish mackerel stick a layer of starch

5 hot pot of cold oil put the fish section fried until both sides of the golden brown

6 into the bowl of sauce and the ingredients other than garlic, the end of the hot water over the fish, high heat to boil Stew over low heat for twenty minutes

7Put in the garlic slices and stew for another twenty minutes, collect the juice can be

8Soup can not collect dry

9So do out of the very tasty

Tips

Be sure to use the hot water otherwise it will be fishy