Chinese Food
Braised Spanish mackerel
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Spanish mackerel is also called blue point mackerel (scientific name). Teleostea, Perciformes and Spanish mackerel. There are many kinds of them. Common ones are scomberomorussininsis, spotted mackerel, Conrad mackerel, etc. Teeth are sharp. Swimming is quick and ferocious. It is 0.26-0.52 meters long. It can be up to 1 meter long and weighs 20 kg. It is distributed in the western part of the North Pacific Ocean. It is found in the Bohai Sea, Yellow Sea and East China Sea. It belongs to the warm upper layer fish. It feeds on the small upper middle layer fish. It migrates in groups in summer and autumn. Some of them enter the Bohai Sea to spawn. In autumn flood season, they often hunt baits in groups near the coastal islands and reefs. It is one of the economic fishes in the north. -
Cooking ingredients
Cooking Steps
Step1:Kill and wash. Cut.
Step2:Cut wel
Step3:Heat the oil in a hot pot. Heat the fish in the oil. Keep the oil warm and not touch the pot. Don't burn it too much. It will fry. Fry both sides thoroughly.
Step4:Pour in onion, ginger and garlic. Fry to give off the flavor of sesame oil.
Step5:Pour in some boiling water. Season the old soy sauce. No salt is needed. Cover the pot and simmer.
Step6:About 1520 minutes. Just collect the juice.
Cooking tips:There are skills in making delicious dishes.
