Braised Spanish mackerel in brown sauce

Braised Spanish mackerel in brown sauce

Introduction:

"Yanbayu: it's yanbayu. There are two kinds of Spanish mackerel, mackerel and swallow. Clean up Spanish mackerel to carefully pick out the blood line, to net the blood in the abdominal cavity. Because the blood of Spanish mackerel is extremely fishy, which is not good for human body. Yanbai is more delicious than chub mackerel. Its meat is delicate and fragrant. Mackerel and Spanish mackerel are fishy. The price is more expensive. "

Production steps:

Materials required:

Spanish mackerel: 800g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Proper amount of oil

Salt: right amount

Sugar: right amount

MSG: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh