Home-style mackerel
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Cut the herring into pieces and wash them before setting them aside. Heat a little oil in a pan, add dried red peppers, star anise, Sichuan pepper, ginger slices, and cinnamon, and stir-fry until fragrant. Add the herring and stir-fry until its outer layer becomes firm. Pour in cooking wine for an excellent flavor, add some vinegar and salt, as well as an appropriate amount of water. Bring to a boil over high heat, then cover the pan and simmer on low heat for 15 minutes. Uncover, gently stir the contents, increase the heat to reduce the sauce, turn off the stove, and sprinkle with cilantro and chopped green onions before serving.
The swordsman is not only highly skilled in martial arts but also an excellent cook – is he aiming to become a Chinese culinary god? :P
It’s great to be a happy food lover\ud83d\ude0a
Herring is not easy to cook, as it tends to retain a fishy taste. Looking at your way of preparing it, well, it makes my mouth water
Cooking wine, Sichuan peppercorns, and ginger slices work well for removing fishy flavors
It looks great; the color combination is excellent
It seems like the fragrance is drifting out! I ate herring dumplings in Shantou – they were delicious!