Stewed potato with Spanish mackerel(ba yu dun tu dou )

Stewed potato with Spanish mackerel

Introduction:

Production steps:

Step 1: remove the internal organs of Spanish mackerel, wash it and cut it

Step 2: put the scallion, ginger and garlic into the belly of the fish, sprinkle some salt and marinate for about 10 minutes

Step 3: peel potatoes, wash and cut into hob pieces, next to the Northeast sauce

Step 4: after the pot is hot, wipe the bottom of the pot with ginger slices before pouring oil, so that the fish will not stick to the pot

Step 5: fry the Spanish mackerel

Step 6: pour in cooking wine, white sugar and vinegar, soy sauce, and stir fry star anise and pepper powder with northeast sauce

Step 7: pour in the right amount of water

Step 8: add the potato chips

Step 9: This is dried perilla cotyledon. It's very delicious to stew fish in soup

Step 10: cover and simmer over high heat, then turn to medium heat for about 15 to 20 minutes. Look at the pot in the middle and don't paste it

Step 11: Sprinkle with coriander

Materials required:

Spanish mackerel: 2

Potatoes: 2

Oil: right amount

Soy sauce: right amount

Pepper powder: right amount

Cooking wine: moderate

Vinegar: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Northeast sauce: moderate

Star anise: right amount

Cotyledon of dried Perilla frutescens: appropriate amount

Coriander: moderate

Old style: moderate

Salt: right amount

Note: tips in advance with ginger pan can prevent fish stick to the pot, sprinkle some salt in the oil can also avoid the problem of fish stick to the pot

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ba Yu Dun Tu Dou