Braised Spanish mackerel(hong shao ba yu )

Braised Spanish mackerel

Introduction:

"Spanish mackerel is a very common marine fish in our area. The meat of Spanish mackerel is delicate, delicious and nutritious. It is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients. Among the people, there is the praise of "there are partridges in the mountain, and there are mackerel pomfrets in the sea". Our local food for Spanish mackerel is quite creative, such as Spanish mackerel balls, Spanish mackerel stewed pancakes, braised Spanish mackerel, etc., especially the Spanish mackerel balls soup, which is really a unique seafood with ball fragrance, fresh soup and delicious taste. It is also a good food for all ages. Spanish mackerel dumplings, Spanish mackerel buns, smoked Spanish mackerel and so on are also very distinctive Spanish mackerel food. This braised Spanish mackerel made by fat man here has bright color and delicious taste. It's a delicious dish for drinking

Production steps:

Step 1: remove internal organs of Spanish mackerel and wash.

Step 2: cut into 2 cm pieces.

Step 3: heat up the oil.

Step 4: put in the Spanish mackerel.

Step 5: stir fry until the surface of the fish changes color.

Step 6: add sugar.

Step 7: stir fry for one minute.

Step 8: add onion and ginger.

Step 9: stir fry the flavor.

The tenth step: add soy sauce, Baijiu, vinegar and liquor to stir fry evenly.

Step 11: add water, salt and five spice powder, stir well and bring to a boil.

Step 12: cover and simmer for 10 minutes. Turn off the heat and serve. Sprinkle with a little parsley.

Materials required:

Spanish mackerel: 1

Scallion: 15g

Ginger: 10g

Baijiu: 5ml

Vinegar: 10ml

Meijixian: 10ml

Soy sauce: 5ml

White granulated sugar: 5

Salt: 3G

Five spice powder: 2G

Water: moderate

Peanut oil: 30ml

Note: stir fry until you add baijiu. No MSG.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Hong Shao Ba Yu