Accessories: garlic moss, dried pepper, onion, ginger, 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 lobster sauce, and a spoonful of sugar to stir fry.

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.

Exercise 2

1.2 pieces of Spanish mackerel (when choosing Spanish mackerel, you can tell whether it is fresh or not by your eyes, but don't choose it with red eyes. )

Braised Spanish mackerel photo album

Braised Spanish mackerel photo album (1 1 photo)

2. wok, the oil temperature should exceed 100 degrees, add onion, aniseed, pepper and ginger sugar, stir fry.

3. Join Spanish mackerel.

4. Put cooking wine and vinegar.

5. Put oyster sauce, soy sauce, ginger powder and vermicelli.

6. Add water, bring to a boil, and simmer for 10 minute.

7. Put a spoonful of shrimp sauce, a spoonful of sesame sauce, a piece of red fermented bean curd, and some radishes in the pot (you can also use leeks, as to why you use radishes, you will know after eating them).

8. Continue to stew 10 minutes.

9. Pay attention to turning over and cooking.

Tip:

Why do you want sesame sauce? You will find that the soup is so rich after drinking it. Why add fermented bean curd? You will find that it tastes delicious without adding salt. Why do you want shrimp sauce? Just try it yourself!

Exercise 3

Material: 600g Spanish mackerel.

Braised Spanish mackerel

Braised Spanish mackerel

Accessories and seasonings: onion 15g ginger 10g garlic (white skin) 5g star anise 2g vegetable oil 60g salt 5g cooking wine 15g rice vinegar 10g sugar 10g chicken essence 2g beer 15g pepper (red, sharp and dried).

1. Spanish mackerel is washed, scraped and cut into fish pieces;

2. Heat the pot, pour in oil (pour more oil) and burn it to 70% heat;

3. Put a small amount of prepared fish pieces into the oil and fry until yellow, and fry them for four or five times;

4. Put all the fried fish segments into the pot, pour the cooking wine, then pour the vinegar and sugar, and turn them over slowly;

5. Then put the onion, garlic, shredded ginger and red pepper into the pot and add a little soy sauce;

6. Pour the beer into the pot and soak the fish. If there is no wine, use water.

7. Add salt, cover the pot and cook until the water is almost dry. Add chicken essence to the pan.