Braised mackerel with sauerkraut(xue cai shao ma jiao yu )

Braised mackerel with sauerkraut

Introduction:

"People from all over the country like hot and sweet dishes, but they don't like spicy and sweet dishes It's very special. Growing up in coastal Ningbo, most of them are light, but Sichuan cuisine is also popular in the streets, and people's taste buds are gradually adapting to spicy food. For example, young people nowadays have a lot to adapt to. Except for seafood. Generally, seafood is more original, steamed with ginger or scallion oil. I don't want to destroy the "fresh" flavor of seafood. Foreign tourists come here just to enjoy the delicious taste, and as the host, they are very happy to take the guests to taste the original seafood. It's not easy to gain weight by eating seafood, so it's rare to see very fat people here. Is this related to eating habits? (digression)

Production steps:

Materials required:

Mackerel: one

Sauerkraut: moderate

Minced ginger and garlic: appropriate amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Xue Cai Shao Ma Jiao Yu