Stewed Spanish mackerel(jia chang dun ba yu )

Stewed Spanish mackerel

Introduction:

Production steps:

Step 1: clean up the Spanish mackerel, drain the water, cut it into 5cm wide sections, dip it in the dry flour, and then shake off the surplus flour.

Step 2: pour the oil into the hot pan, heat the oil, add the Spanish mackerel wrapped in flour, fry until both sides are firm, and then put the fish out for standby.

Step 3: warm the oil in a hot pot, add the ingredients and pepper to stir fry the flavor, don't stir fry the paste, then stir fry the onion, ginger, garlic and dry red pepper.

Step 4: put the fried Spanish mackerel into the pot, turn down the heat and fry it with the seasoning in the pot. Then pour in vinegar, cooking wine, soy sauce, sugar, a small amount of salt (because soy sauce put more, so put a little salt or not) and simmer for 2-3 minutes.

Step 5: add boiling water and bring to a boil over high heat. Turn to low heat and simmer for 20 minutes. It's best to turn the fish over in the middle. (as the saying goes: thousand stewed tofu, ten thousand stewed fish. If you have enough time, you can prolong the time of stewing fish, which can be more delicious.)

Step 6: when the soup is almost finished, add chicken essence, add some garlic slices, turn over the fish, let the seasoning dissolve, and finally sprinkle coriander.

Materials required:

Spanish mackerel: 600g

Large material: 1

Zanthoxylum: 15

Soy sauce: 3 tablespoons

Vinegar: 2 teaspoons

Cooking wine: 1 teaspoon

Sugar: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Dry red pepper: 2-3

Coriander powder: appropriate amount

Note: when the fish quickly good, add some garlic can better remove the fishy smell. Spanish mackerel is thick. It's better to cut a few cuts on the fish before stewing, which can make it taste better. The amount of seasoning can be added according to your preference. Process 4 is very important. It's a key step to make the fish taste. It's better not to ignore it.

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Jia Chang Dun Ba Yu