Braised mackerel and Spanish mackerel in soy sauce(jiang shao tai ba yu )

Braised mackerel and Spanish mackerel in soy sauce

Introduction:

"Mackerel and Spanish mackerel are also called mackerel. They are very imaginative. They are smaller than Spanish mackerel and have coarser meat. It's less thorn, thick meat and rich in protein. It tastes very good when we use it in local sauce. "

Production steps:

Materials required:

Mackerel and Spanish mackerel: 500g

Scallion: 15g

Ginger: 10g

Garlic: 10g

Bean paste: 15g

Baijiu: 5ml

Salt: 3G

Meijixian: 5ml

Peanut oil: 30ml

Vinegar: 15ml

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Shao Tai Ba Yu