Home-cooked braised mackerel How to cook fish

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  1. Prepare a Spanish mackerel and A small piece of 30g pork belly.

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  2.A small carrot and 6 dried shiitake mushrooms.Soak the dried mushrooms in water and wash them thoroughly.

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  3. Wash the Spanish mackerel and cut into sections with a diagonal knife.

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  4. Slice the pork belly and set aside.

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  5.Ginger slices, onion slices, garlic slices, millet pepper rings, and 10 grams of Sichuan peppercorns , 3 star anise for spare.

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  6.Three slices of lemon, 10 grams of pepper, 20 grams of rock sugar, and 10 grams of chicken essence.

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  7.Condiments cooking wine, light soy sauce, dark soy sauce, oyster sauce, and balsamic vinegar are all available.

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  8. Cut the mushrooms into cubes.

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  9. Slice carrots.Wash and cut coriander into sections.

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  10. Add oil to the pot, heat the oil to 70% heat, add 10 grams of peppercorns and 3 star anise Stir-fry 30 grams of pork belly until fragrant.

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  11. Add the prepared onions, ginger, garlic, millet and pepper and stir-fry over high heat.

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  12.Add mushrooms and carrots and stir-fry over high heat.

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  13.Add 1500 grams of water, 15 grams of cooking wine, 10 grams of light soy sauce, and 10 grams of dark soy sauce grams, 10 grams of oyster sauce, 10 grams of pepper, and three slices of lemon.

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  14. Put the fish into the pot and stew over high heat.

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  15. Cover the pot, turn to medium heat and simmer for 10 minutes.

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  16.Put the chicken stock on high heat and reduce the juice and turn off the heat.

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  17. Place the mackerel on a plate, arrange the mushrooms, carrots and pork belly, pour in the soup, and sprinkle Serve with cilantro.A delicious home-cooked mackerel is placed in front of you, it smells so good and tastes great.