Braised mackerel chunks

Method

1. 01

   Step 1

   After removing the internal organs of the mackerel, clean it thoroughly. I discarded the head and then cut it into small pieces about six or seven centimeters long.

   

2. 02

   Step 2

   Prepare the seasonings: cut the scallions into small sections, slice the ginger and garlic, and mix the light soy sauce, cooking wine, dark soy sauce, vinegar, sugar and salt in a small bowl to make a seasoning sauce.

   

3. 03

   Step 3

   Wipe the surface of the fish pieces dry with kitchen paper, then coat them with a thin layer of cornstarch.

   

4. 04

   Step 4

   Heat some cooking oil in a pan, then add the mackerel pieces and pan-fry over low heat. Don't rush to flip them; wait until the skin hardens and sets before flipping them to the other side. Be careful to fry over low heat and be patient.

   

5. 05

   Step 5

   Once both sides of the mackerel pieces are browned, use chopsticks to transfer them to a plate and set aside.

   

6. 06

   Step 6

   In a separate pot, heat some cooking oil to medium-high heat, then add scallion segments and ginger slices and stir-fry over low heat until fragrant.

   

7. 07

   Step 7

   Next, add the pan-fried fish pieces and stir-fry over high heat until evenly mixed.

   

8. 08

   Step 8

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

   

9. 09

   Step 9

   Then add hot water until it is level with the ingredients in the pot, bring it to a boil over high heat, then reduce to medium-low heat and simmer 15 10 .

   

10. 10

    Step 10

    When only a small amount of broth remains in the pot, turn up the heat to reduce the sauce. Before serving, sprinkle in sliced ​​garlic, and you can also add some chopped cilantro or green onions.

    

11. 11

    Step 11

    A delicious and visually appealing braised mackerel dish is now complete! It's so fresh and tasty!