Braised mackerel soy sauce Braised fish that is easy to taste
It is a mackerel with thick bones trimmed among mackerels, and it is very simple and easy to cook.
2 serving
Within 30 minutes
배고픈엄마
Ingredients
  • onion
    1ea
  • Mackerel
    1ea
  • Soy sauce
    6TS
  • Cheongju
    3TS
  • plum extract
    1TS
  • Oligosaccharide
    1TS
  • Sugar
    1TS
  • crushed garlic
    1TS
  • ground pepper
    little
  • anchovy broth
    2cup
  • Cheongyang red pepper
    2ea
  • Ginger
    1piece
Cooking Steps
STEP 1/7
Chop 1 onion into a pot and place.
STEP 2/7
Put 6 tablespoons of soy sauce, 3 tablespoons of refined rice wine, 1 tablespoon of plum syrup, 1 tablespoon of oligosaccharide, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and a little pepper in a bowl and pour 2 cups of kelp anchovy broth.
STEP 3/7
I prepared two packs of grooming mackerel with the bone removed in the middle, cut it in half, and put it on top of the onion. Pour one mackerel and the prepared seasoning over the mackerel.
STEP 4/7
Slice the thumb-sized ginger thinly and place it on top of the mackerel.
STEP 5/7
Then, put it on a gas stove and boil it. If it boils evenly over high heat, reduce it to medium to low heat
STEP 6/7
Boil it down while pouring the seasoning
STEP 7/7
When the soup is boiled down, cut 2 cheongyang peppers diagonally.
I think the basics of all dishes are the ingredients. Mackerel, the representative fish of fishy smell, never smells fishy as long as it is fresh. But I open the lid from the beginning when I'm worried that it might get dirty. When the fish is undercooked, the broth or water used for cooking without closing the lid is naturally poured in cold water.
Cooking review
5.00
score
  • 205*****
    score
    It's so good. You ate so well, too
    2021-12-12 11:13
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