Braised fish recipe

Spanish mackerel is a common marine fish. It has high nutritional value and tastes delicious, especially with fewer bones and thicker meat, which makes it very enjoyable to eat. There are many ways to cook Spanish mackerel, and braised Spanish mackerel is a common way. First, you need to clean the fish, marinate it, prepare some ingredients and seasonings, and then you can make the braised Spanish mackerel.

Braised fish recipe

Ingredients [Main ingredient] 2 Spanish mackerel [Supplementary ingredients] Onion, ginger, garlic, dried chili pepper, coriander [Seasoning] 1. Salt, white pepper powder, cooking wine, dry starch (for pickled fish) 2. Haitian zero-additive soy sauce, Haitian dark soy sauce, vinegar, sugar, MSG

Method 1. Remove the internal organs of the Spanish mackerel, clean it and chop it into large pieces. 2. Add salt, cooking wine, white pepper, scallion shreds and ginger and marinate for 15-20 minutes to remove the fishy smell. 3. After the Spanish mackerel is marinated, some water will be released. Strain out the water in the basin and mix in an appropriate amount of dry starch so that the surface of the fish is coated with a thin layer of dry starch. (This step allows you to use very little oil to fry beautiful fish without breaking the skin) 4. Pour a little more oil into the pan than usual for cooking and heat it up! ! (Note: It must be hot. High temperature will quickly solidify the fish skin, making it difficult to fry the skin off. What should the oil temperature be? The emission of green smoke is the standard. Nowadays, refined cooking oil produces very little smoke even after being heated, so the emission of green smoke means that the temperature is already very high.) Put the fish pieces coated with dry starch into the pan one by one and fry until the surface is golden brown. (This step can also be changed to "deep-frying", which is easier to operate and not easy to stick to the pan. The disadvantage is that it consumes more oil) 5. Put the fish pieces fried on both sides into a plate. Not much oil is used, but the fried effect is quite beautiful! 6. Use the remaining oil from frying the fish, add onions, ginger, garlic and dried chili segments (you can also add a few peppercorns, which also has a good flavoring effect), and slowly stir-fry over low heat to bring out the aroma. 7. Add 2 spoons of Haitian Zero Add Soy Sauce.

8. Pour the soy sauce into the hot oil in the pan while it is still hot. The hot oil will make the taste more fragrant! 9. Add two bowls of boiling water. 10. Add a spoonful of salt, a spoonful of white pepper powder, and a teaspoon of white sugar. 11. Add some Haitian dark soy sauce for color. 12. Bring the soup to a boil and pour in the fried fish pieces. 13. Bring to a boil over high heat, cover the pot, and simmer for 10-15 minutes. 14. Open the lid, add a little vinegar, cook over high heat until the sauce thickens (you can also use water starch to thicken it), add a little MSG, mix well, add a handful of coriander, and turn off the heat! Isn’t the color beautiful! The taste is also mellow, fresh and delicious! !

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