Mackerel with garlic(suan xiang ma jiao yu )

Mackerel with garlic

Introduction:

"Mackerel is also known as Spanish mackerel and bamboo mackerel. Its meat is compact and plump, with few spines and thick meat. It is a very good meal. There are many loyal fans all over the country. Today, let's start with a simple method of braised in soy sauce

Production steps:

Step 1: sliced mackerel

Step 2: wash the killed mackerel, and then clean the black film on the belly of the fish so that it won't smell fishy. Cut it into thick pieces and marinate with salt and ginger for 15 minutes.

Step 3: heat the pan, wipe the pan with two pieces of ginger, and then pour the oil. Drain the salted fish, put it into the pan (with the incision facing down) and fry it yellow on both sides with a small torch.

Step 4: put soy sauce, a little salt, sugar and a little vinegar into another empty bowl, add half bowl of water and a little cornstarch, mix well and set aside

Step 5: pour some more oil into the pan, put the garlic slices in the pan and fry until fragrant. Pour the sauce into the pan and bring to a boil. Put the fried fish into the pan, pour a little cooking wine, and simmer for about 2-3 minutes over medium heat.

Step 6: cooked mackerel.

Materials required:

Mackerel: one

Garlic: 3 pieces

Shredded ginger: right amount

Note: mackerel meat is more compact, dry fried up is also very delicious. Before frying, you can pat some dry flour in the incision, which is not easy to stick to the pot when frying.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Suan Xiang Ma Jiao Yu