Braised Spanish mackerel(hong shao ba yu )

Braised Spanish mackerel

Introduction:

"Spanish mackerel, also known as mackerel (scientific name), is a marine product of Dalian. When I went to school in Dalian, I would especially like to eat the Spanish mackerel with Chaotian pepper made by my elder sister. It's super delicious, with few fishbones. The meat is very compact and delicious. People who like to eat it especially like it, and those who don't like it hate it. People who hate eating it may be because it tastes fishy. People who like eating it just because it tastes good. This is my guess. Ha ha ~ ~ talking about this dish with many friends around, most people have never eaten Spanish mackerel, and even don't know what Spanish mackerel looks like. Xiaoyu sincerely recommends that parents try to make this dish. Maybe you will fall in love with it. I fell in love with... "

Production steps:

Step 1: remove the head and viscera of Spanish mackerel, clean it, apply appropriate amount of salt, and put it on the plate for use.

Step 2: cut the ingredients: Chaotian pepper, shredded ginger, garlic, coriander, scallion.

Step 3: heat the oil in the pan and fry the fish with salt in the pan.

Step 4: Fry Spanish mackerel until both sides are golden.

Step 5: take the Spanish mackerel out and put it on a plate.

Step 6: use the remaining oil of fried fish, add Chaotian pepper, garlic slices, ginger and stir fry until fragrant.

Step 7: add the fried Spanish mackerel, add the soy sauce, stir fry for 2 minutes, stir fry carefully, easy to break.

Step 8: add coriander, scallion, add fragrance, add a little water.

Step 9: simmer for 2 minutes, and the soup is dry.

Step 10: take out the pot and put it into the plate.

Materials required:

Spanish mackerel: one

Chaotianjiao: 6

Coriander: two

Scallion leaf: one

Ginger and garlic: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Laoganma Douchi: right amount

Note: remind: Spanish mackerel production process does not need to put salt, before the Spanish mackerel coated with salt, after the release of smoke is also salty, and then put salt will be salty.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Hong Shao Ba Yu