Stewed Spanish mackerel
material
Bayu alley
5 dried peppers
A little pepper
Onion, ginger, garlic and coriander
Soy sauce, cooking wine, sugar, aged vinegar, salt.
working methods
1. Spanish mackerel is washed and cut into 1-2cm wide sections.
2. Add dried pepper, pepper, onion, ginger and garlic, stir-fry until fragrant, and add wine to spray the pot.
3. Pour Spanish mackerel into the pot and add soy sauce and water.
4. After the water is boiled, add salt, sugar and stew the fish with low fire.
When the fish soup is dry, pour a bottle of mature vinegar and shake the wok.
6. Cover the lid and collect the fragrance.
7. Sprinkling a little parsley after serving helps to improve the taste.
Second, braised Spanish mackerel.
material
Ingredients: Spanish mackerel,
Accessories: garlic moss, dried Chili, onion, ginger, Laoganma lobster sauce.
working methods
1. Fresh Spanish mackerel slices.
2, add the right amount of oil to the pot, add onions, ginger, dried peppers, a spoonful of Laoganma lobster sauce, and a spoonful of sugar to stir-fry the fragrance.
3. After mowing, add water and salt.
4. After the water is boiled, pour in Spanish mackerel.
5, stew until the soup is dry, add garlic moss, chicken essence and stir fry a few times, then you can go out of the pot.
Third, home-cooked Spanish mackerel
material
The main ingredients of Spanish mackerel are black fungus, pork belly seasoning salt, monosodium glutamate, sugar, soy sauce, vinegar, onion, ginger, soup and peanut oil.
working methods
1. Wash Spanish mackerel and cut into pieces.
2. Saute shallot ginger, stir-fry pork belly, add vinegar and soy sauce, and stir-fry the fish pieces evenly.
3. Add soup to taste, add fungus and simmer on low heat.
Fourth, grilled Spanish mackerel in sauce.
material
Marinate Spanish mackerel with salt, onion, ginger, garlic, star anise, cooking wine, soy sauce and sugar for half a day.
working methods
Oil pan, onion, ginger, garlic and star anise.
Add sugar and soy sauce, stir fry, add pickled Spanish mackerel pieces, and add cooking wine.
Coat sauce on both sides of Spanish mackerel pieces after reaction, pour in appropriate amount of boiling water, cover the fire for 5 minutes, then burn the reverse side for 5 minutes, and repeat for 2-3 times.
Fish pieces can be cooked until 15 minutes (salt was added before, but no salt is added at this time).