Braised Spanish mackerel with beer(pi jiu shao ba yu )

Braised Spanish mackerel with beer

Introduction:

"Every week when I go to my mother's house for dinner, I always pack some things back. These packaged semi-finished products, put into the refrigerator, basically enough time for my husband and I to have dinner five days a week. Every time, when you have enough to eat, take it with you, go home empty handed, and return with a full load, it has become a routine. This time, a big Spanish mackerel came back. My mother fried the whole big fish, stewed part of it at noon, and then filled me with a fresh-keeping box full of the big pieces. Home, just put it back to the pot, you can eat delicious, large pieces of fish. This time, I didn't stew Spanish mackerel with Chinese cabbage as my mother did, but I added beer to stew it in brown sauce, because the fried fish will be kept fresh in the refrigerator, and there will be some fishy smell after returning to the pot. Adding beer will improve it to a great extent. Moreover, the Spanish mackerel stewed with beer can be eaten cold as well! "

Production steps:

Step 1: cut Spanish mackerel into large pieces and marinate with salt and cooking wine.

Step 2: break the eggs.

Step 3: pan fry into two yellow shells.

Step 4: This is the Spanish mackerel I packed from my mother.

Step 5: put the Spanish mackerel into the pot and add the beer.

Step 6: add appropriate amount of soy sauce, a little soy sauce.

Step 7: add the right amount of cooking wine.

Step 8: add two star anise.

Step 9: add a little fat pork. (the meat can be cooked in a pan to make it more delicious.)

Step 10: stew until the soup is finished.

Step 11: add a little scallion leaves.

Materials required:

Spanish mackerel: moderate

Beer: moderate

Fat: moderate

Scallion: right amount

Soy sauce in soy sauce

Salt: right amount

Star anise: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: 1, because the fish mother in the frying has been salted, soy sauce and soy sauce are salty, so I did not put salt. 2. If you add beer and fish after frying pork fat, it will be more fragrant when stewed. I ignored it.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pi Jiu Shao Ba Yu