Fish is the most common food in our daily diet. Whether it is marine fish or freshwater fish, its nutritional value is very rich. Eating fish regularly is of great benefit to the body, which can not only supplement the nutrients needed by the body, but also enhance the body's immunity.
In this cold winter, you can choose to eat more fish to nourish your body. Among many kinds of fish, Spanish mackerel is the most commonly eaten in my family. Spanish mackerel is deeply loved by the people because of its tight meat, less thorns and more meat.
In addition, Spanish mackerel is rich in protein, vitamins, calcium, iodine and other nutrients, which is a very good food for malnourished babies.
There are many cooking methods for Spanish mackerel, such as dry frying, stewing, steaming and braising in soy sauce, among which the most classic method is braising Spanish mackerel in soy sauce. Braised Spanish mackerel is delicious and not fishy. Whether it is drinking or eating, it is particularly enjoyable.
So how to make braised Spanish mackerel delicious? In the next 20 years, the chef will teach you that braising Spanish mackerel is a simple and delicious way to make it not only delicious but also not fishy at all. Like friends remember to like to collect, I hope today's sharing will bring you harvest.
Detailed method of braising Spanish mackerel:
Required raw materials: 2 pieces of Spanish mackerel, onion ginger 10g, garlic 5g, sugar 3g, star anise 2g, soy sauce 10g, soy sauce 3g, cooking wine 10g and coriander 5g.
Step 1: Cut off the head and tail of two Spanish mackerel with a knife, and then clean the internal organs of the Spanish mackerel. Cut the processed Spanish mackerel into sections with a knife, wash it with clear water and control the moisture for later use.
Step 2, start to prepare auxiliary materials, peel onion, ginger and garlic, cut chopped green onion into sections, wash Jiang Mo, garlic slices and parsley sections with clear water, and cut into sections for later use.
Step 3: Take out the pan and pour in a little cooking oil. When the oil temperature is heated to 50%, add chopped green onion, Jiang Mo, garlic slices and star anise and stir-fry until fragrant. Then, fry Spanish mackerel in clear water in a pot.
Step 3, boil a little cooking wine in the pot to remove the fishy smell of Spanish mackerel, and pour in a proper amount of boiling water, which should not exceed the amount of fish. Then add a little soy sauce, soy sauce, edible salt and sugar, cover the pot, and simmer for about 10 minutes.
Step 4, after the Spanish mackerel stew 10 minutes, open the pot cover and turn on the fire to collect the juice. When the soup in the pot is thick, put the Spanish mackerel pieces into the plate with a spatula, and finally pour in the soup, sprinkle with coriander segments and pepper rings.
A delicious braised Spanish mackerel is ready. The braised Spanish mackerel made by the above method not only tastes delicious, but also has no fishy smell. After eating, it's very enjoyable. Friends who like to eat braised Spanish mackerel, please try it at home according to the above method. The braised Spanish mackerel made in this way tastes really good.
Technical summary of braised Spanish mackerel;
1, Spanish mackerel will die if it comes out of the water. Usually the Spanish mackerel we buy in the market are usually chilled or frozen, so when we choose Spanish mackerel, we try to buy chilled Spanish mackerel. Frozen Spanish mackerel will be stale.
2. When cooking braised Spanish mackerel, the thicker the Spanish mackerel, the better. If the Spanish mackerel is cut too thin, the fish will break easily during the burning process.
3, Spanish mackerel should not be directly cooked in the pot, but should be fried in the pot first, so that not only can the fish be tied tightly, but it is not easy to disperse when cooking.
When cooking braised Spanish mackerel, remember to cook some cooking wine to remove the fishy smell. You don't have to add monosodium glutamate, but you must add less sugar to refresh yourself.