Sweet and sour mackerel(tang cu ma jiao yu )

Sweet and sour mackerel

Introduction:

"Mackerel is a kind of high-quality marine fish with high economic value because it feeds on aquatic animals such as fish and shrimp. The meat of mackerel is delicate, delicious and nutritious. It is rich in protein, vitamin A, minerals and other nutrients. It has the effect of Tonifying Qi and relieving cough. It has certain curative effect on weak cough and asthma. Mackerel also has the functions of refreshing and anti-aging. Regular eating has certain auxiliary curative effect on anemia, premature senility, malnutrition, postpartum weakness and neurasthenia

Production steps:

Step 1: wash the mackerel, cut it into 1.5cm thick pieces, sprinkle with a little white rice wine, marinate for a few minutes, remove the remaining liquid, and smear with fine salt.

Step 2: spread a thin layer of flour.

Step 3: put proper amount of oil in the hot pot, put one piece into the pot, fry over high heat for 1 minute, then turn to low heat, fry until scorched fragrant and yellowing, then turn the noodles to fry as the method.

Step 4: dice the carrot and stir fry in the oil pan.

Step 5: add a little salt, rice vinegar, sugar, tomato sauce and water, cover and bring to a boil.

Step 6: pour the fried mackerel into the boiling soup.

Step 7: turn the heat down and simmer until the soup is almost dry.

Materials required:

Mackerel: 500g

Carrot: 1

White rice wine: a little

Rice vinegar: right amount

Edible oil: right amount

Sugar: right amount

Salt: a little

Tomato sauce: a little

Flour: a little

Note: as mackerel has been salted before, it is not suitable to put too much salt in the soup

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Ma Jiao Yu