Ingredients: Spanish mackerel1500g.
Seasoning: dried pepper 10g, pepper 8g, star anise 5g, angelica 5g.
Accessories: garlic seed100g, shredded onion100g, and onion 40g.
Seasoning: 50 grams of Donggu Yipin, 40 grams of sugar, 40 grams of soy sauce, 30 grams of oil consumption, seafood sauce 15 grams, balsamic vinegar 15 grams, chicken essence 10 grams, monosodium glutamate 10 grams, and chicken rice soy sauce 10.
Detailed practice:
1. Wash Spanish mackerel, cut it into pieces with an oblique knife, control the thickness of Spanish mackerel slices to 2.5-3cm, and cut it for later use.
2. Put the sliced Spanish mackerel into a pot, add appropriate amount of onion, ginger slices and cooking wine, mix well, and marinate for 10-20 minutes.
3. Add a proper amount of vegetable oil into the pot, and when the oil temperature is 70% hot (2 10), put the Spanish mackerel into the pot, fry until the surface of the Spanish mackerel is slightly yellow, take it out and drain the oil for later use.
4. Add an appropriate amount of vegetable oil (about 250g) to the pot. Add 100g garlic seeds, stir-fry until the garlic seeds turn brown, and take them out for later use.
Then add100g of shredded onion and 40g of shallots into the pot, stir-fry for a few times, then add10g of dried pepper, 8g of pepper, 5g of star anise and 5g of angelica dahurica, stir-fry until the color changes slightly, and then pour in an appropriate amount of water after the fragrance comes out. At first, it is unnecessary to add too much, and I feel that the seasoning can be diluted.
Then add 50 grams of Donggu Yipin Xian, 40 grams of sugar, 40 grams of soy sauce, 30 grams of oil consumption, seafood sauce 15 grams, balsamic vinegar 15 grams, chicken essence 10 grams, monosodium glutamate 10 grams, and chicken rice soy sauce 10 grams.
Cover the pot, simmer for 30 minutes on low heat after the fire boils, lift the bamboo grate after 30 minutes, salvage all the residue, then take out the bamboo grate, and take it out of the pot to get juice after the fire.
Tip: The proportion of salt and sugar should be adjusted according to regional tastes. When pickling, you can add soy sauce to pickle together, so that you can fry and color.