The home-cooked braised mackerel is simple to make, with more spines and less spines, and is liked by the elderly and children

 

What I'm going to do today is braised baby mackerel. Remove the internal organs and gills of six small mackerel, and cut them into two pieces with an oblique knife from the middle.

Finely chop the green onion, ginger and garlic.

Heat the oil, and when the oil is hot for 7 minutes, put a flat tablespoon of sugar.

After stir-frying the sugar, add the chopped green onion, ginger and garlic.

Stir-fry the green onions, ginger and garlic until fragrant, add soy sauce, salt, vinegar, high liquor, and add water.

Put the packed small mackerel in the pot, high heat for ten minutes, and remove the juice from the pot.

Finally, sprinkle with shredded green onions and red peppers, and a plate of braised mackerel is ready.

The characteristics of this dish are: the fish is tender and delicious, and the fish has only one main spine, no small burrs. It is safe for the elderly and children to eat. Small mackerel is eaten like this, or stewed and delicious. The meat of the mackerel is thick and should be braised and cut into pieces.