Braised Spanish mackerel(jia chang shao ba yu )

Braised Spanish mackerel

Introduction:

Production steps:

Step 1: clean the Spanish mackerel, scrape it clean and cut it into segments.

Step 2: pour in proper amount of cooking wine, salt and soy sauce to marinate for a while.

Step 3: cut the scallion into sections, slice the ginger into slices, and add one star anise.

Step 4: roll the Spanish mackerel in the flour before cooking.

Step 5: heat the pan and pour oil. When it is 70% hot, add Spanish mackerel and fry on both sides until golden.

Step 6: pour cooking wine, soy sauce, vinegar, green onion, ginger, star anise in turn, and then add a small spoon of sugar.

Step 7: pour boiling water over the fish, add a little salt, bring to a boil over high heat and simmer over low heat for 15 minutes.

Step 8: add minced garlic, turn the heat down and simmer for another 10 minutes until the soup is thick.

Materials required:

Spanish mackerel: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Flour: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Vinegar: right amount

Oil: right amount

Salt: right amount

Note: fry the fish on both sides before boiling. The fish is more resistant to boiling and is not easy to disperse.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: other

Chinese PinYin : Jia Chang Shao Ba Yu