material
3 Spanish mackerel, 3 tomatoes, fat, onion, ginger, soy sauce, salt.
working methods
1. Bayu Santiao
2. Wash the fish, gut it, and there are three tomatoes, which are the main materials to make tomato juice.
3. Put oil in the pan and Spanish mackerel. Careful readers will find that there is a piece of fat beside the pot. Yes, I used it for frying oil. Fish tastes good with lard.
4. Turn the Spanish mackerel upside down and fry it with some onions and ginger slices.
5. Take out the fish, put less oil in the pot and fry the tomatoes cut into small pieces. When frying, pick out the separated tomato skins and fry until the tomatoes turn into sauce.
6. Put less soup in the pot, put the fried fish in, add soy sauce and salt, and simmer on low heat until the soup is thick.
Practice 2,
material
Spanish mackerel, tomato, sugar, salt, vinegar, soy sauce, onion, ginger, garlic, yellow wine, oil and water.
working methods
1, two Spanish mackerel were washed, coated with salt and marinated in yellow wine for half an hour.
2. Take out the pickled Spanish mackerel, shake it dry, fry it in the oil pan until golden brown, and take it out.
3. Take a large tomato and squeeze it into a paste (ketchup is also acceptable). Put a spoonful of oil in the pot. First pour in onion, ginger and garlic and stir fry a few times. Then pour in tomato sauce, add a lot of sugar, a spoonful of vinegar and a proper amount of soy sauce, and stir fry together for a while.
4. Put the Spanish mackerel in tomato juice, so that the fish body is evenly covered with soup, add appropriate amount of water, and cover it with slow fire. When the juice is basically dry, it can be served.
Exercise 3,
material
Bayu alley
5 dried peppers
A little pepper
Tomato juice,
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.
Practice 4,
material
Marinate Spanish mackerel with salt, tomato juice, 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).
Practice 5,
material
One Spanish mackerel, chopped green onion, ginger slices and garlic slices.
working methods
1. Spanish mackerel was washed and cut into pieces about 1.5cm thick.
2. Stick the dried starch on the Spanish mackerel, and put a proper amount of cooking oil in the pot over medium heat.
3. When the oil temperature is about 70% hot, put the Spanish mackerel into the frying pan and fry until both sides are slightly yellow.
4. Put the fried Spanish mackerel into the pot, pour in the water just after the Spanish mackerel, add appropriate amount of yellow wine, sugar, soy sauce, ginger slices and garlic slices, and simmer over medium heat.
5. stew for about 20 minutes to collect soup, add appropriate amount of salt, monosodium glutamate, chopped green onion, a little more vinegar and a proper amount of water starch prepared in advance.