How to make braised Spanish mackerel
1. Clean the Spanish mackerel, scrape it clean and cut it into fish segments.
2. Heat the pan, pour in peanut oil, and add the Spanish mackerel when it is 70% hot.
3. Pour with cooking wine, soy sauce, vinegar, sugar, onion, ginger and garlic, the sauce (soy sauce, salt, sugar, onion, ginger and garlic, and then put 2 red bell peppers, cooking wine, a little, *** with the same into a bowl with a bowl of water to a bowl)
4. Add the soup will be soaked through the fish
5. Add salt, cover the pot and boil to the time when the water is almost dry, put the chicken broth to the pot.
Wahoo dumplings practice
1. Spanish mackerel (the larger the Spanish mackerel, the more flavorful, the more delicious) thoroughly washed, pay attention to the black matter in the abdominal cavity, all cleaned up, along the beam bone insert knife.
2. Slice off two pieces of fish horizontally, the center fillet, and then remove the two sides as well as the row of spines in the middle, skin side down, scrape down the flesh with a knife or spoon. Throw away the skin as well as the sinews, scrape off the remaining meat from the fillet, and throw away all the bones.
3. Two Spanish mackerel total **** take down more than 600g of fish meat, plus panko mix, because the back need to beat the water, the overall volume will become bigger, can be replaced into a slightly larger container.
4. pepper into a bowl, rushed into the boiling water, stir a few times, and then leave the water to cool, plus soy sauce, cooking wine, each time to a small amount of pouring into the fish and the five-flower mixture, according to a direction of constant stirring. Total **** stirred into 2 bowls of water, each stirred into a small amount should be fully stirred and absorbed before adding the next time, until the filling looks very wet and sticky, authentic Spanish mackerel dumplings need to be stirred into the water but also much more, stirring to the filling to the extent of the flow can be, but not too much like too much water, so according to their own tastes to make adjustments to the extent of the dumplings made of tender, but not because of too much water to dilute the fish flavor.
5. After stirring the filling, add green onion oil, salt, ginger, continue to mix well, and ready to start wrapping the dough, add chopped chives, sesame oil and mix well.
6. Add leeks do not need to stir too much, in order to prevent the destruction of the leeks of the texture of the whole filling is very soft, than usually do a lot of soft meat filling, light powder dotted chives green
7. The size of the dumplings, and then the molasses noodles in pieces to roll long, first take a piece of the operation, rolled into a diameter of about 2cm long strip, cut the dose can be.
8. Flatten the dumplings, roll them out, and pack them with the filling.
9. wrapped dumplings billet, Spanish mackerel stuffed dumplings suitable for thin skin and large fillings, the entire dumpling size should be slightly larger, wrapped dumplings should be vaguely through the color of the fillings, the water boiled after cooking dumplings, three open on the line.