Braised Spanish mackerel(hong shao ba yu )

Braised Spanish mackerel

Introduction:

"Fresh Spanish mackerel is usually stewed, frozen Spanish mackerel less fresh, stewed taste will be worse, the advantage of living in the seaside is to buy more fresh frozen, when there is no fresh fish in winter, eat frozen appetizer."

Production steps:

Step 1: This is frozen Spanish mackerel;

Step 2: after thawing, remove the intestines and clean them;

Step 3: clean the Spanish mackerel into inch section;

Step 4: apply a little oil to the pan (preferably a non stick pan);

Step 5: put the Spanish mackerel in when it is 50% hot

Step 6: don't turn it over in a hurry, turn it over after frying yellow on one side, and turn it over after frying yellow on both sides;

Step 7: slice the meat, onion and ginger;

Step 8: start another frying pan, add the right amount of vegetable oil, and add the sliced meat when it is 50% hot;

Step 9: fry 2 slices of meat until yellowish;

Step 10: add soy sauce;

Step 11: add onion and ginger;

Step 12: put appropriate amount of water;

Step 13: add the fried Spanish mackerel, and the water is even with the Spanish mackerel;

Step 14: stew in medium heat for about 15 minutes, taste the salty, basically without rice salt, and serve out to be edible.

Materials required:

Frozen Spanish mackerel: 2

Lean meat: 100g

Oil: right amount

Soy sauce: 20ml

Ginger slices: 4

Scallion: right amount

Note: when people eat fish by the sea, they seldom put sugar to make braised fish, so they use Qingdao local soy sauce (called soy sauce) to make braised fish, which tastes very fresh. Spanish mackerel is frozen, so first fried, one is to go fishy, two is not fragile when stewed.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ba Yu