How is braised Spanish mackerel cooked? Do you need to fry the fish first?

Stir-fry sweet noodle sauce and soy sauce (originally it was to be divided into two pots, so we would take the Spanish mackerel pieces to the side of the pot), stir-fry a proper amount of sugar, then add salt, consume oil, cook wine and stew with water. So what should the braised Spanish mackerel do to preserve the nutrition of Spanish mackerel and reflect its delicacy? Next, I will talk about the specific practice of braising Spanish mackerel according to my own experience.

So what should the braised Spanish mackerel do to preserve the nutrition of Spanish mackerel and reflect its delicacy? Next, I will talk about the specific practice of braising Spanish mackerel according to my own experience. Don't put the fish into the pot in a hurry. Shake the pot gently after the fish skin solidifies to avoid the bottom paste. After frying one side, turn over and fry until the fish skin is dry on both sides.

The most famous way to eat is Bao jiaozi. Jiaozi, a kind of Spanish mackerel stuffing, is far more famous than other Spanish mackerel practices. In fact, Spanish mackerel can be fried or burned in many ways. You need chilled Spanish mackerel to be pickled and fried, or cut into pieces as a delicious economic fish species, which can make many famous foods. Every time the Spanish mackerel goes on the market, coastal residents will buy and make a lot of food. For example: Spanish mackerel jiaozi, smoked Spanish mackerel, stewed Spanish mackerel vermicelli, braised Spanish mackerel, etc.

Spanish mackerel is rich in protein, vitamin A, vitamin B 1, vitamin B2, vitamin E, calcium and iodine, among which unsaturated fatty acids and DHA are relatively high. Eating Spanish mackerel in moderation is good for human health. Clean the viscera of fresh Spanish mackerel, control the moisture, put it on the chopping block to change the knife, obliquely cut both sides of Spanish mackerel with a flower knife, cut onion, ginger, garlic and dried pepper into sections for later use. Wash Spanish mackerel, marinate with cooking wine, vinegar sauce, wine, salt and shredded ginger, then heat the pan with oil, add bean paste, add water to boil, put fish, and add coriander and garlic moss to the juice.