Blue mackerel is a kind of fish under Spanish mackerel. The following is my home-cooked stewed fish, welcome to share.
Stew Spanish mackerel at home
Raw materials:
600g Spanish mackerel
1 octagon
Zanthoxylum bungeanum 15 capsules
3 tablespoons soy sauce.
2 tablespoons vinegar
Cooking wine 1 spoon
Sugar 1 spoon
Proper amount of salt
Appropriate amount of chicken essence
verdant
ginger slice
Appropriate amount of garlic slices
2-3 dried red peppers
Appropriate amount of coriander powder
Steps:
1. Wash and drain Spanish mackerel, cut it into 5cm wide sections, dip it in dry flour, and shake off the excess flour;
2. Pour the oil into a hot pot. When the oil is hot, add Spanish mackerel wrapped in flour, fry until both sides are hard, and take it out for later use;
3, warm the oil in a hot pot, add the ingredients to stir-fry the peppers, don't stir-fry, then add the onions, ginger, garlic and dried peppers to stir-fry;
4. Put the fried Spanish mackerel into the pot, turn off the fire and fry it slightly with the seasoning in the pot. Then pour in vinegar, cooking wine, soy sauce, sugar and a little salt, and simmer for 2-3 minutes;
5, add boiling water, boil over high fire and stew for 20 minutes, it is best to turn the fish over in the middle;
6. When the soup is almost finished, add chicken essence, add some garlic slices, then turn the fish over to dissolve the seasoning, and finally sprinkle with coriander.
Stewed Spanish mackerel with tomatoes
1, Spanish mackerel is fresh and tender, fragrant in soup and persimmon, half soup and half vegetable, salty and slightly sour; Spanish mackerel is more delicious in the sour taste of tomatoes. Tomatoes are rich in nutrition. Every 100g of fresh fruit contains 94g of water, 0.6- 1.2g of protein, 2.5-3.8g of carbohydrates, vitamin C, carotene, mineral salts, organic acids and other trace elements. Chinese medicine believes that tomatoes are flat in nature, sweet and sour in taste, and have the effects of quenching thirst, promoting fluid production, invigorating the stomach and promoting digestion, and clearing away heat and toxic materials.
2. Stir-fry tomatoes with another spoon. When the Spanish mackerel is stewed, add it to remove the sour taste.
3. Heat another spoonful of pepper oil, add chopped green onion and stir-fry until cooked, that is, add tomato and stir-fry until soft, pour Spanish mackerel stew 10 minute until the soup is thick and white fish is cooked, then add monosodium glutamate, salt and pepper to taste, take out onion and ginger, put them in an alcohol pot, sprinkle with coriander powder and sesame oil, and heat them while eating.
4, Spanish mackerel is rich in fat, fresh and palatable, and is mostly used for family consumption. After washing, it can be cooked, preferably braised;
5. Spanish mackerel is also suitable for making braised dishes and stews. Its meat can also be used as stuffing;
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.
Stewed Spanish mackerel with tomatoes
Recipe introduction
The meat is tender and the soup is fresh and thick.
material
Fresh Spanish mackerel 1, tomato 250g, coriander powder, onion, ginger slices, cooking wine, salt, pepper, sesame oil and edible oil.
working methods
1, the Spanish mackerel is cleaned by removing gills and internal organs, cut into thick slices with an oblique knife, and the tomatoes are washed and cut into pieces.
2. Heat the oil in the wok, add chopped green onion and stir fry, add tomatoes and stir fry until soft, and pour into the plate for later use.
3. Heat the wok with oil, put the Spanish mackerel slices one by one, fry hard on both sides, put the onion, ginger slices and cooking wine into the wok, add fresh soup to boil, then pour in tomatoes and stew until the soup is thick and the fish is cooked.
4. Remove onion and ginger, season with salt and pepper, sprinkle with coriander powder and drizzle with sesame oil, and serve.
Stewed Spanish mackerel tofu jiaozi
material
Ingredients: Spanish mackerel 500g pork belly100g.
Accessories: soy sauce, rock sugar, cooking wine, onion, ginger, garlic and star anise.
working methods
Jiaozi stewed with Spanish mackerel tofu;
1. Wash fresh Spanish mackerel, remove intestines, gills and internal organs. Wash and tidy up.
2. Put a little salt on the fish 10 minute, and cut both sides of the fish with a knife.
3. Sit in the pot, light a fire, put oil on it, and fry the small Spanish mackerel until it is solidified.
4. After frying, remove and drain for later use.
5. Rinse the tofu block with water and cut it into large pieces.
6. Cut into thin tofu slices with a knife.
7. Buckle a medium bowl, put a piece of clean wet gauze on the bowl, put tofu slices on it, put pork stuffing on it, lift the gauze with your hands to cover the tofu in a diagonal shape, press the tofu with your hands, use the bottom edge of the bowl to form a jiaozi shape, and trim the waste into a tofu jiaozi.
8. Grease the plate and put the prepared tofu jiaozi on it.
9. Boil the water in a pot, put the tofu in a dish and steam it in jiaozi for 10 minute.
10. Take out and pour out the water in the plate. Spare.
1 1. Put a small amount of oil in another wok, add pork belly and stir fry.
12. Add onion, ginger, garlic, 2 red peppers, 1 star anise, soy sauce, rock sugar and cooking wine and continue to stir fry.
13. Add water to the pot and bring to a boil. Turn the heat down 10 minute.
14. At this time, add the fried Spanish mackerel and continue to simmer.
15. When the fish soup is almost thick, add tofu jiaozi.
16. stew for a while, then turn to high fire to collect juice, and serve.
17. Put Spanish mackerel, tofu jiaozi and pork belly into a dish, and decorate the pork belly with chopped parsley.
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