Braised Spanish mackerel tail in brown sauce
A fresh Spanish mackerel, with the most delicious tail, is cooked with the most home-made techniques and home-made ingredients. It has a strong Maotai flavor, fresh and tender meat, and tastes delicious. If you like to add some spicy flavor, what kind of delicious it is. The key is to keep the fish fresh, control the heat and do not overcook.
Step 1 . Clean Spanish mackerel, take the tail, and draw a deep knife horizontally on both sides, deep to the bone;
Step 2 . Cut the shallots into sections and slice the ginger and garlic for standby;
Step 3 . Wash and chop coriander, and leave a beautiful one for decoration;
Step 4 . Prepare water starch;
Step 5 . Add oil into the pot, heat the pot, cool the oil, and stir fry the garlic powder;
Step 6 . Add Spanish mackerel and fry it on both sides;
Step 7 . Cook cooking wine;
Step 8 . Cook soy sauce in brown sauce and shake the wok to make cooking wine and soy sauce evenly distributed;
Step 9 . Add green onions and ginger, shake the wok until it smells delicious;
Step 10 . Add an appropriate amount of boiled water, and then handle the fish. Shake the wok to make all the ingredients evenly distributed
Step 11 . Add dry red pepper. If you like spicy food, cut the pepper open; Improve the pot cover and stew fish over low heat;
Step 12 . During this period, the soup was poured on the fish several times;
Step 13 . Stew until the fish is basically mature, you can add some salt to taste, or you can not add it. Braised soy sauce is very salty;
Step 14 . Stew until the fish is cooked, about 7 or 8 minutes, and then take the fish out of the plate;
Step 15 . Boil the soup in the pot over high fire, and add a small amount of water starch many times;
Step 16 . Introduce a suitable consistency and boil until it boils again;
Step 17 . Pour the soup on the fish;
Step 18 . Sprinkle chopped coriander on the table and rub it!
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