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Braised Spanish mackerel and radish

Ingredients: Spanish mackerel, two carrots, 1/2 red peppers, 1 green pepper, 1 root onion, 2 teaspoons of minced garlic (10g) and Jiang Mo, 1 teaspoon (5g).

Seasoning: 3 tablespoons of soy sauce (45 ml), 2 tablespoons of Chili powder (30 ml), 2 teaspoons of cooking wine (1 0g), sugar 1 teaspoon (15ml), white pepper1teaspoon (15g).

Braised Spanish mackerel and radish in spicy sauce.

1. Head and tail of Spanish mackerel are removed, internal organs are removed, cleaned and obliquely cut into large pieces with a width of 6cm. Wash red and green peppers and cut them into circles with a width of 1cm. Cut the onion obliquely into sections. Peel the radish, cut it into 2cm thick discs, then cut it with a cross knife and cut the discs into four pieces.

2. Put the soy sauce, Chili sauce, Chili powder, cooking wine, sugar, white pepper, minced garlic, Jiang Mo and sesame oil into a container, and stir them evenly with a spoon to make a sauce.

3, pour water into the pot to boil, add radish and cook for about 2 minutes. Take out the radish for later use, and blanch the radish.

4. Wash the pan, add Spanish mackerel, pepper and scallion, pour in clear water (the amount of water is similar to that of fish pieces), heat with high fire, bring the water to a boil, pour in seasoning juice and mix well, then cook with medium and small fire until the soup is thick, but don't cook it dry, stew for about 20 minutes, add blanched radish, turn to high fire, open the lid and continue stewing for 5 minutes.