Traditional Chinese Braised fish: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Braised fish. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1531 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Braised mackerelPreparation method 1. Raw material processing: remove the head, trim the fins, perform a laparotomy, remove the internal organs and spinal blood, and then clean them one by one.2. Cut into sections: Cut the cleaned fish into 3-3.5 cm long fish pieces, and the pieces must be neatly shaped.3. Frying: Fry the cut fish pieces in an oil temperature of 180 …

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