[half boiled mackerel with Gongcai](gong cai ban jian zhu ma jiao )

[half boiled mackerel with Gongcai]

Introduction:

"I love fish, especially sea fish. If I don't eat any fish for several days, I will feel uncomfortable and lack something. My friends who are familiar with me all say that I am a cat, or I was a cat in my previous life. I don't know much about sea fish. What I do most is that I have done more than "Chao style home style stewed sea fish" before. Although I have said that I do this for all the sea fish I don't know and haven't eaten, it seems that they are quite suitable. But some fish just don't taste good, such as mackerel. Mackerel, this fish is said to have good nutrition, and the bigger the better. It is usually fried. Xiangjian is a very pleasing method. Most people like it and think it tastes delicious, but I don't like it very much. I always feel that my throat is covered with oil after eating it. Therefore, I seldom buy mackerel, even if I encounter a big mackerel, I don't buy it. After the end of the fishing moratorium in August this year, I am looking forward to eating some rare fish. However, the results of the fishing moratorium are not very satisfactory. I feel that the fish sold in the fish stall are similar to those sold during the fishing moratorium, except that there are a lot of mackerels. At the weekend, I went to the fish stall to buy fish. After watching it for a long time, the mackerel was better, so I bought one. When I bought it, I didn't think about how to make it, but I would never cook it. When I went home, I opened the cupboard to find the feeling among the condiments. I saw a bottle of Chaoshan Gongcai that had not been opened. It could also cook fish. I opened the bottle immediately and it often tasted. The Gongcai was a little sweet and salty, so I almost didn't need any seasoning to cook fish. When I bought the fish, the fish stall was cut into thick slices as usual. I was afraid that it would be scattered when I cooked it directly, so I fried it a little bit. Before frying the fish, I must make sure that the pan is hot and the oil will smoke. At this time, the fish will not stick to the pan when I put it down. Since it's half boiled, you don't need to fry it well, and you don't need to fry it like braised fish. As long as the surface of the fish is slightly solidified to form a protective film, it's not easy to disperse when you add water. I don't think it's a kind of Taiwan cuisine, but I can't fry it with water until it's half cooked. In his food program, Mr. Cai Lan once mentioned the advantages of this semi boiling: the fried fish is dry, and it will make the fish tender after boiling in water. Sure enough, the reason why I don't like the mackerel is that it's very hard. I didn't expect that's the way of doing it. This time, the meat is more tender and tastes good. There's another way to make fish. "

Production steps:

Step 1: wash and dry the mackerel, cut into thick slices, evenly spread a little salt on each slice, and marinate for 30 minutes;

Step 2: cut Gongcai and Cong into sections, and shred ginger, garlic and red pepper;

Step 3: heat the pan, add a little oil and fry the fish slightly;

Step 4: heat another wok, add oil and saute ginger and garlic;

Step 5: after the flavor comes out, add Gongcai and stir fry it properly;

Step 6: put in the slightly fried fish pieces;

Step 7: add boiling water, add salt, turn to low heat, cover and cook;

Step 8: cook until the water thickens, add green onion and red pepper, turn off the heat, cover the pot and simmer for 2 minutes;

Step 9: when the time is up, open the cover and install the tray.

Materials required:

Mackerel: 1

Gongcai: a little

Jiang: a little

Garlic: a little

Shallot: a little

Red pepper: a little

Edible oil: right amount

Salt: a little

Note: 1. When frying fish, the pan must be hot enough to avoid breaking; 2. Fish need not be cooked, nor need to be golden, until the fish surface forms a certain protective film; 3. The time of cooking fish depends on everyone's preference. If you like more soup, simmer it short; if you like less soup, simmer it long. In a word, you should keep a certain amount of soup. When eating fish, it's better to dip in a little soup; 4. There are many kinds of Gongcai, and Chaoshan style Gongcai is the best choice for this dish; 5. Gongcai has a certain degree of salinity, and it needs less or no salt.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gong Cai Ban Jian Zhu Ma Jiao