Spanish mackerel with garlic(ba yu suan tai )

Spanish mackerel with garlic

Introduction:

Production steps:

Step 1: wash the garlic moss and break it into 4cm pieces by hand

Step 2: wash Spanish mackerel, cut into sections, keep head and seeds.

Step 3: cut onion, ginger and garlic into shreds.

Step 4: hot oil in cold pan

Step 5: saute with onion, ginger and garlic

Step 6: add Spanish mackerel, wait for 1 min, add water, add soy sauce, cooking wine, salt, rock sugar. When stewing Spanish mackerel, the added water should be equal to or slightly higher than Spanish mackerel. It's better not to add water twice to affect the taste.

Step 7: after stewing for 20 minutes, add garlic moss, stew until the garlic moss is ripe, then add monosodium glutamate to taste, and leave the pot.

Materials required:

Spanish mackerel: one, not too big

Garlic moss: 300g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Old style: moderate

MSG: right amount

Salt: right amount

Rock sugar: right amount

Note: 1: break garlic moss into sections by hand. Although the cutting speed is fast, the taste is worse than hand breaking. 2: When stewing Spanish mackerel, the added water should be equal to or slightly higher than Spanish mackerel. It's better not to add water twice to affect the taste.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ba Yu Suan Tai