How to make Spanish mackerel stewed in vinegar

I live a monotonous life every day, starting from the moment I open my eyes and continuing in a cycle. Even the food is so monotonous and not appealing at all. So, at this time, it's time for some "fresh blood" to shock you. You can learn to cook some delicious food to stimulate your positive energy. If you are interested, come and learn how to make the dish of braised Spanish mackerel in vinegar with me.

1.12 Prepare the Spanish mackerel. It is best to add salt on both sides before cooking to make it more flavorful.

2.21 Prepare the ingredients for stir-frying, cut the green onion into sections, slice the garlic, and add more green onion sections.

3. Drain the water from the Spanish mackerel and evenly coat both sides with dry starch.

4. Beat an egg in a plate and mix well. Coat the Spanish mackerel coated with starch with the egg liquid, coating both sides evenly.

5.1 Turn the fried side over and fry the other side. If there is any leftover egg liquid, do not waste it. Add it now and fry it together. The eggs stewed with fish are especially delicious. After frying the fish, pour it into a plate and set aside.

6.2 Add a little oil to the frying pan, heat the pan, put the Spanish mackerel coated with egg liquid into it, and fry slowly until one side is golden brown.

7. Put a little oil in the pot, put in the half-corner first to fry until fragrant, then put in the onion, ginger, garlic and other ingredients for the hot pot, and slowly stir-fry over low heat until fragrant.

8. Pour vinegar, soy sauce and cooking wine into a wok. Since it is a vinegar stew, you must add a lot of vinegar. After mixing, pour it into the pot together. (Don’t worry, the finished product won’t be as sour as you imagine).

9. After adding the seasoning, add water to the pot, then put in the fried half-cooked Spanish mackerel. It is best if the water is just enough to expose the Spanish mackerel. Then add appropriate amount of salt and MSG.

10. Add a small amount of white sugar at this time. White sugar is the key to neutralizing acetic acid, but don’t add too much, otherwise the taste will change from the original sour, salty and fresh to sweet and sour.

11. During the slow cooking process over low heat, the soup will become more and more viscous because the Spanish mackerel has been coated with starch. It is recommended to add some water when it becomes thick, and then dry it out, repeating this process twice.

12. Add sesame oil when collecting the sauce for the last time and sprinkle with coriander after serving. You are done. Tips: It is recommended to keep more juice when collecting the juice for the last time. There is no cure for this fish juice mixed with rice....

Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so let’s take action quickly and enjoy the process of braised Spanish mackerel in vinegar together.