Spicy Spanish mackerel(fei yang ba hu de mei can xiang la ba yu )

Spicy Spanish mackerel

Introduction:

"Nutrition analysis: 1. Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients; 2. Spanish mackerel has the effect of Tonifying Qi and relieving cough, and has certain curative effect on weak cough and asthma; 3. Spanish mackerel also has the functions of refreshing and anti-aging, and regular eating has a certain effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia The results showed that there was no significant difference between the two groups

Production steps:

Step 1: wash and clean the fish.

Step 2: in order to prevent the fish skin from being damaged after cooking. Therefore, after finishing cleaning, put it on the curtain to dry the water on the surface of the fish skin. It's better to put it on the side of the window so that it will cool faster.

Step 3: pour about 40 grams of oil into the pan. When the oil temperature reaches 50% heat, push the fish out of the pan. When the edge of the fish is golden, fry the other side of the fish.

Step 4: two teaspoons cooking wine, one teaspoon soy sauce, large ingredients, dried pepper, ginger, scallion, chili sauce in a bag. No vinegar for now. Only when it's almost ripe, put vinegar, so as to increase the taste of the fish.
Add hot water to stew the fish, but not the fish.

Step 5: simmer slowly over a small fire, and let the taste seep into the fish. At this time, you put vinegar.
If you put too much water, when you are about to collect the soup, enlarge the fire to collect the soup. Time is in your own hands.

Materials required:

Spanish mackerel: Four

Big stuff: two pieces

Dried chili: two

Ginger: two

Onion: a little bit

Spicy sauce: one bag

Cooking wine: 1 tablespoon

Soy sauce: half a teaspoon

Vinegar: a spoonful

Salt: a little

Note: 1. Only when it is almost ripe, put vinegar, so as to increase the taste of fish. The amount of chili sauce depends on the person. Anyway, if I put it in, I don't put much salt. 2. Stew fish with hot water, otherwise it will be very fishy, and the skin of the fish will become hard. What's the reason? It's just hot expansion and cold contraction. Science is everywhere in life. 3. If there is coriander, it's better to sprinkle a little. But coriander is very bad for men, so don't put coriander when cooking. In addition, for the chicken essence of a class of additives, try not to put.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Fei Yang Ba Hu De Mei Can Xiang La Ba Yu