Chinese Food
Braised Spanish mackerel
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Fujian depends on the sea. Seafood is basically what we eat every day at the table. When I was a kid, my father's favorite purchase was Spanish mackerel. We also call it mackerel here. The meat is hard. Usually it's fried. It's delicious with porridge. When I arrived here, I used it to cater to my son's taste. I usually fry it and then dry it. Add some garlic. Is it really attractive?
Cooking ingredients
Cooking Steps
Step1:After buying Spanish mackerel, wash the internal organs and cut into thick slices (all of which are done by the merchants). Marinate with salt and cooking wine for 15 minute
Step2:Add a little sweet potato powder (coarse or fine), and wrap it thi
Step3:Put the hot oil in the hot pot and fry the fish until it is cooked (medium or low heat in the whole process, and you can't always turn it over. Otherwise, the fish will be broken
Step4:Turn over and fry till golden brow
Step5:Sheng Ch
Step6:Another pot. Light fire. Stir fry garlic powde
Step7:Add the fried fish and turn it gently for a moment. Force the garlic into the fis
Step8:Cook cooking wine. Add soy sauce, sugar, a little water to boil, and finally collect juice. Pour some sesame oil and sprinkle some chopped green onion
Cooking tips:Wuyu - put the hot oil into the fish slices and fry them (medium and small heat in the whole process, and you can't always turn them over. Otherwise, the fish will be broken) and have skills in making delicious dishes.
