Braised Spanish mackerel with kelp(hong shao hai dai ba yu )

Braised Spanish mackerel with kelp

Introduction:

Production steps:

Step 1: first, clean the Spanish mackerel, and wipe the water on the surface with kitchen paper towel. Prepare all materials. Then stir fry one or two dried peppers to make them fragrant. Add onion, ginger and garlic to make them fragrant. Fry Spanish mackerel on both sides. Add soy sauce, sugar and cooking wine. After one minute, add water that can cover Spanish mackerel. Then add soaked kelp, agaric and processed day lily. Add two celery to remove fishiness.

Step 2: bring to a boil for two or three minutes, then simmer slowly for about 20 minutes on medium or low heat, and collect the juice on high heat. It's delicious

Step 3: you need to upload three photos. Let's explain the precautions ~ ~ first of all, Spanish mackerel can be dipped with flour and oiled first, which can make the fish beautiful and tight. I'm lazy, so I don't need this step. If you have time, you can try it. Secondly, the raw day lily has a small poison. It must be soaked and boiled for 10 minutes. My mother-in-law grows it in her yard. It's very delicious and sweet. I want to eat it, so I put some in the fish. Tofu is specially put for the convenience of elderly people with bad teeth. It absorbs rich soup and tastes delicious. My favorite is thick kelp, stewed taste soft waxy, good to eat.

Materials required:

Spanish mackerel: 1.5 Jin

Dried kelp: three Liang

Dried Auricularia auricula: appropriate amount

Dried daylily: moderate amount

Celery: two

Tofu: half a catty

Salt: right amount

Scallion: right amount

Dried chili: one

Star anise: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Ginger: right amount

Garlic: right amount

Note: mother told the celery unique flavor can remove the fishy, it does have the effect, it is worth recommending ~ ~ kelp, fungus, tofu can absorb the rich flavor of the soup, great.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Hai Dai Ba Yu