Stewed Spanish mackerel(qing dun ba yu )

Stewed Spanish mackerel

Introduction:

"In my memory, my mother works very fast. After work in the evening, she will clean up and cook at the same time. We always play outside. My mother often makes delicious Spanish mackerel for us in the evening. My mother grows old day by day. I have grown up unconsciously. I take over the work from my mother and make delicious food for my children. Love and care are passing on unconsciously

Production steps:

Step 1: clean the fish. Cut about 3 cm, slice garlic.

Step 2: add oil to the pan

Step 3: add Chinese prickly ash, soy sauce, onion, ginger and garlic to saute until fragrant.

Step 4: pour in the soy sauce and bring to a boil.

Step 5: add a little vinegar

Step 6: cover the fish with water. Put in the fish, continue to boil, cover the pot, bring to a boil over high heat, add salt, and continue to stew fish over low heat. When the water is dry, turn off the fire.

Materials required:

Spanish mackerel: 400g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Rice vinegar: right amount

Water: moderate

Sugar: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Garlic: right amount

Ginger: right amount

Large material: moderate amount

Note: thousands of stewed tofu and thousands of stewed fish, the longer the fish stew, the more delicious.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qing Dun Ba Yu