Food is a kind of happiness, a kind of interest, and also a kind of magic of plain life. Hello, I'm Virgo. In this issue, I want to share two delicacies with my friends, braised mackerel and cow brain. The latter should be familiar to my friends, but most of my friends eat in restaurants. If I do it at home, it's probably difficult. Friends who eat braised mackerel should not be familiar with it. The following are detailed ways to share these two kinds of food.
First, braised mackerel. To make this braised mackerel, you should prepare the following ingredients:
Two mackerel, a spoonful of soy sauce, a dried pepper, half a spoonful of oyster sauce, two coriander, half a onion, a spoonful of cooking wine, a proper amount of lard, an star anise, a proper amount of cinnamon, a little monosodium glutamate, a spoonful of fragrant sauce, two fragrant leaves, four cloves of garlic, three small tomatoes and two pieces of ginger.
The following is the detailed method of stewing mackerel:
65438+
2. Re-start the pot and put lard. After the lard is boiled over low heat, add onion, ginger, garlic and dried pepper and stir-fry until fragrant. Then add the fragrant sauce, stir it a little, add a proper amount of water, add oyster sauce, fragrant leaves, star anise and cinnamon to the pot, boil it with high fire, then add fish, soy sauce and tomatoes, and use low fire. After stewing for half an hour, add some salt to taste.
Second, prepare your muscles and brain, and prepare the following ingredients:
One catty of beef, one catty of beef tendon, two spoonfuls of soy sauce, one spoonful of soy sauce, appropriate amount of onion, one piece of garlic, four pieces of ginger, five pieces of star anise, a small handful of pepper, three dried peppers, one spoonful of spiced powder, four pieces of rock sugar, a small cup of white wine and one spoonful of cooking wine.
The following is the detailed operation method:
1. Soak beef and beef tendon in clear water for about four hours, then take them out and cut them into pieces. Put cooking wine and ginger in a pot with cold water, boil them with strong fire and clear water, then take them out and wash the blood foam attached to the beef with clear water, then cut the dried pepper into sections, cut the onion into sections and slice the ginger for later use.
2. Heat oil in a pan, stir-fry beef and pork tendon until they slightly change color, then pour in soy sauce and light soy sauce, continue to stir-fry until the beef and pork tendon are colored, then add white wine and rock sugar, stir-fry until the rock sugar melts, add appropriate amount of water to the pan, and add star anise, pepper and fragrant leaves at the same time. Cover the pot with fire, simmer for half an hour, add salt to taste, continue stewing for ten minutes, then turn off the fire and take out the pot.
The above is the practice of braising herring in this issue. I hope my friends will like it, and that's all for this program.