A classic Northern Chinese dish featuring tender mackerel braised in a rich, aromatic soy-based sauce.
This dish transforms fresh mackerel into a comforting meal. The fish is lightly dusted in flour and seared to lock in juices before being simmered with warming spices like star anise and Sichuan peppercorns.
Clean the mackerel thoroughly and pat dry with paper towels. Cut the fish into segments about 5cm wide. Lightly dredge each piece in flour, shaking off any excess powder.
Heat oil in a wok or frying pan over medium-high heat. Fry the fish pieces until both sides are firm and golden brown. Remove the fish from the pan and set aside on a plate.
Wipe the pan if needed and add fresh oil. Gently fry the star anise and Sichuan peppercorns until fragrant, taking care not to burn them. Add the ginger, garlic, and white parts of the green onions, and stir-fry briefly.
Return the seared fish to the pan. Pour in the soy sauce, Shaoxing wine, sugar, and enough water to partially submerge the fish. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Increase the heat to thicken the sauce slightly. Garnish with the remaining green onions and serve hot with steamed rice.
Tender baby squid braised with silky quail eggs in a savory brown sauce. The squid is quickly blanched to keep it tender, then simmered with aromatic ingredients until fully flavored. A comforting home-style dish that's quick to prepare and packed with texture.
