How to braise mackerel cubes

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  1. Remove the internal organs of the Spanish mackerel and clean it.I discard the head.Then cut into small pieces about six to seven centimeters in length.

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  2. Prepare auxiliary ingredients: cut green onion into small sections, cut ginger and garlic into small pieces, put in a small bowl Add light soy sauce, cooking wine, dark soy sauce, vinegar, sugar, and salt and mix well to form a sauce.Set aside.

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  3.Use kitchen paper to dry the surface of the fish segments, and then place them in cornstarch Coat it with a thin layer of starch.

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  4. Pour an appropriate amount of cooking oil into the pot and heat it up, then add the Spanish mackerel segments and fry over low heat.Don't flip it in a hurry first, wait until the skin becomes hard and set, then flip it to the other side and fry it.Be careful to fry it slowly over low heat and be patient.

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  5. When both sides of the Spanish mackerel segments are fried until brown, use chopsticks to transfer them to a plate Reserved.

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  6. Pour an appropriate amount of cooking oil into another pot and heat it until it is 50% hot, add the green onions.Saute ginger slices over low heat until fragrant.

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  7. Then add the fried fish segments, increase the heat and stir-fry evenly.

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  8. Pour in the sauce and stir-fry until the fish pieces are colored.

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  9. Then add hot water to be even with the ingredients in the pot.After the fire boils, change to small to medium.Simmer over high heat for 10-15 minutes.

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  10. When there is a small amount of soup left in the pot, turn to high heat to reduce the juice, and sprinkle it before taking it out of the pot Add garlic slices, and you can also add some coriander segments or chopped green onions.

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  11. This completes a braised mackerel with full color, flavor and flavor.It’s really delicious.!