Braised mackerel with meat(rou shao ma jiao yu )

Braised mackerel with meat

Introduction:

"People here like salted fish and roast meat very much. There is also such a dish, mackerel meat, ha ha, I'll cook it, it's really good, salty, fresh and fragrant. Fish has the smell of meat, and meat has the freshness of fish. "

Production steps:

Step 1: open the belly of the fish, wash it and cut it into small pieces. Don't make it too thick. It's not easy to taste.

Step 2: cut red, green pepper, ginger, onion root, coriander.

Step 3: cut the pork into small pieces.

Step 4: heat the pot and add some vegetable oil. Stir the meat in the pot until it changes color and oil out.

Step 5: then, add the fish and fry for a while. Don't make a big fire.

Step 6: add appropriate amount of boiling water, bring to a boil, and then add ginger slices and scallion roots. Add 3 tbsp soy sauce, 1 tbsp vinegar, 2 small pieces of rock sugar, 1 tbsp salt, 1 tbsp cooking wine and 2 tbsp oyster sauce. It depends on your ingredients. Turn the heat down to about ten minutes.

Step 7: finally, add shredded red and green peppers, flatten, cover for 2 minutes, and collect the juice over medium heat. In this way, the food is not spicy and tastes good.

Step 8: add coriander and leave the pot.

Materials required:

Mackerel: one

Streaky pork: moderate

Ginger: right amount

Scallion root: right amount

Coriander: moderate

Red pepper: one

Green pepper: one

Oyster sauce: right amount

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Vinegar: moderate

Salt: right amount

Vegetable oil: right amount

Note: 1, do not choose pork, it is best to bring some fat, fried some oil, dishes more fragrant. 2. Not too much pepper. Too spicy will affect its salty taste, ah.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Shao Ma Jiao Yu