Spanish mackerel
flour
cooking wine
mature vinegar
light soy sauce
dark soy sauce
sugar
scallion
ginger slice
Zanthoxylum Bunge
salt
The practice of burning fish.
Fresh Spanish mackerel is cleaned by removing gills and viscera, washed and dried, and cut into 2cm thick sections to burn Spanish mackerel 1
Make a roll in the flour before cooking. Step 2: Cook the fish with flour all over it.
Cool the oil in a hot pan, shake off the excess flour from the fish section and fry it in the pan. Step 3.
Don't turn it over in a hurry, turn it over and fry it until it is golden. Step 4.
Step 5: Pour cooking wine, aged vinegar, light soy sauce in turn, add a little light soy sauce to color, and then add 1 tablespoon sugar to cook the fish.
Pour boiling water over the fish, add onion, ginger slices 1 spoonful of pepper, and a little salt (salted soy sauce was added before) to cook the fish. Step 6
After the fire boils, turn to low heat and simmer for more than 20 minutes. Step 7.
Chop a proper amount of minced garlic and burn the fish. Step 8
Step 9: Add minced garlic to roast fish.
Continue to stew for 10 minute, and the soup will be a little thick, so that the fish can be cooked out of the pot. Steps 10
Tips
1. Flour the fish sections, which can be replaced by raw flour. Flour has always been the mother-in-law's practice, which is convenient and easy to get and saves money.
2. Fry the fish pieces on both sides before cooking, which makes the fish more resistant to cooking and difficult to disperse.
3. "A thousand tofu rolls a thousand fish", and the stewed fish needs to be simmered for a long time to be delicious.
4. The last fish soup can be received with a thick feeling, so don't dry it. When you eat it, the fish is more delicious when you soak it in the soup, and the fish soup and rice are also rare! Because the fish pieces are fried after powdering, the soup contains flour, which is equivalent to thickening effect, so the soup can be thick without drying.
5. Add: soy sauce can be kept. In fact, aged vinegar and soy sauce are enough for coloring. The ratio of cooking wine, aged vinegar and soy sauce is almost1:1.