This is a very simple and easy-to-make home-style dish. It goes well with both drinks and rice. Eat it while it's hot; the meat is tender and flavorful.
Materials
㊙️A super delicious and appetizing braised mackerel belly recipe: steps
Clean the grass carp belly and cut it into large pieces.
Prepare some ingredients
Heat a pan with cold oil, add vegetable oil and lard, sprinkle with a little salt, and then add the fish belly to fry.
Once the bottom has formed a crust and set, add diced ginger, garlic, and chopped chili peppers to release their aroma.
Add a generous amount of Shaoxing wine, a little boiling water, light soy sauce, and a small amount of white pepper to remove any fishy smell and enhance the aroma. Bring the dark soy sauce to a boil over high heat.
Cover and simmer over medium-low heat for 8-10 minutes, shaking the pot occasionally to prevent sticking.
Cook until tender and flavorful, then drizzle in a little red vinegar, add sugar and chicken bouillon. Turn up the heat to reduce the sauce until there is not much sauce left, then turn off the heat.
Transfer to a plate after cooking, and sprinkle with chopped green onions.
Secret to making this super delicious braised mackerel belly with rice: a little tip
1. When frying fish, use a hot pan with cold oil to prevent sticking. 2. It's best to use vegetable oil, adding lard for a richer aroma. 3. Add chili peppers if you like it spicy, omit them if you don't. 4. Use a generous amount of Shaoxing wine for a more intense aroma and better overall flavor. 5. Choose a larger fish, preferably from a large reservoir or lake, such as grass carp. 6. This braised grass carp belly must be eaten hot; it won't taste as good cold.
