Stewed Spanish mackerel(jia chang dun ba yu )

Stewed Spanish mackerel

Introduction:

"Authentic northern coastal fish stew, with essential leek seasoning, simple ingredients, stew a pot of good taste."

Production steps:

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

Step 2: slice onion and ginger, cut leek into sections.

Step 3: break the eggs into egg liquid.

Step 4: dip the fish in the egg and fry until the meat is white and cooked.

Step 5: add water, green onion, ginger, garlic, star anise, Chinese prickly ash, cooking wine, soy sauce, a little vinegar and fried fish to stew together. After boiling for a few minutes, taste the taste of the soup and add some salt.

Step 6: stew more for a while, let the fish taste, first take out the fish pieces and put them in a basin, then add leeks to the fish soup, turn on the heat, and add a little sesame oil to taste.

Step 7: pour the seasoned soup into the fish and serve.

Materials required:

Spanish mackerel: 1000g

Leeks: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Egg liquid: right amount

Cooking wine: moderate

Salt: right amount

Soy sauce: right amount

Vinegar: right amount

Sesame oil: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Precautions: 1. Don't put too much salt when marinating the fish to avoid sticking to the pan when frying. 2. The fresh and tender leeks should be put in after the fish is fished out. Turn off the heat when the fish is boiling, and don't boil them. 3. Cold fish, stew, can try to open the cover to boil, let the fish smell volatilization. 4. Fish must be cooked and stewed, or fishy. 5. Leeks do not need to put more, seasoning can be.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Jia Chang Dun Ba Yu