Braised Spanish mackerel and potato(hong shao ba yu tu dou kuai )

Braised Spanish mackerel and potato

Introduction:

"These days, my son said he wanted to eat fish, but there was Spanish mackerel in the refrigerator, so he brought it to stew. My husband likes to eat potatoes. Every time he makes fish, he has to put potatoes. In fact, stewed fish can also put some cabbage, persimmon, eggplant and pork slices. They are very delicious. "

Production steps:

Step 1: remove the internal organs of Spanish mackerel, wash it, scratch a few knives on it, sprinkle appropriate amount of salt and marinate for about 10 minutes

Step 2: peel, wash and cut potatoes

Step 3: scallion, garlic slices, ginger slices, star anise, cinnamon, fragrant leaves, shredded red pepper

Step 4: Sprinkle the Spanish mackerel with dry flour

Step 5: heat the oil pan and fry Spanish mackerel

Step 6: turn over and fry until golden on both sides

Step 7: stir fry onion, ginger, garlic, star anise, fragrant leaves and cinnamon until fragrant

Step 8: pour in the right amount of pepper powder

Step 9: add proper amount of cooking wine

Step 10: add proper amount of soy sauce and stir well

Step 11: add some sugar and stir well

Step 12: pour in some vinegar

Step 13: add a little soy sauce to mix

Step 14: pour in some water

Step 15: put in the potatoes

Step 16: cover and bring to a boil over high heat. Turn to medium heat and simmer until the potatoes and fish are cooked

Step 17: when the soup is almost finished, add some salt and stir well

Step 18: add chicken essence at last

Materials required:

Spanish mackerel: 4

Potatoes: 2

Oil: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Pepper powder: right amount

Old style: moderate

Sugar: right amount

Vinegar: right amount

Scallion: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Chicken essence: appropriate amount

Dry red pepper: right amount

Ginger: right amount

Garlic: right amount

Note: the oil should be heated before frying the fish. When frying the fish, you should wait until it's set, or the fish skin will stick to the pan

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ba Yu Tu Dou Kuai