2. how to make braised Spanish mackerel
Braised Spanish mackerel How to make braised Spanish mackerel
Braised Spanish mackerel Ingredients Ingredients: Spanish mackerel Side dishes: garlic moss, dried chili peppers, green onions, ginger, Laogai Ma'am's black bean sauce Directions 1. Slice the fresh Spanish mackerel into thin slices.
2: Add some oil to the pan, add green onion, ginger, dried chili, a spoonful of black bean sauce, and a spoonful of sugar. 3, stir out the flavor after adding water, salt.
4, the water rolled into the Spanish mackerel. 5, stew until the soup dry, add garlic moss, chicken stir fry a few times, you can get out of the pot.
Braised Spanish mackerel practice two 1. Spanish mackerel 2 cut section (choose Spanish mackerel, fresh or not, from the eyes can tell, red eyes, do not choose ...) 2. Explode the pan, the oil temperature should be more than 100 degrees, put the onion, dashi, pepper, ginger sugar, stir fry. 3. Put the Spanish mackerel.
4. Put cooking wine and vinegar. 5. Put oyster sauce, soy sauce moderate, a little ginger powder, a number of vermicelli.
6. Add water, large fire boil, turn the fire, simmer for 10 minutes. 7. To the pot put a spoon of shrimp paste, a spoon of sesame sauce, red curd a piece of radish a number of (you can also use leeks, as to why use radish, eat you know it) 8. Continue to stew for 10 minutes. 9. attention to turn, out of the pot. Tip: Why add sesame sauce? You will find that the soup is so rich after you finish it, why add curd? You will find that you do not need to add salt. And the flavor is also fragrant. Why add shrimp paste? Try it yourself! keko/menu/25/menu_1070829092829018_25293 eatba/menu/d/f_10122007411235 xaoyo/meishi/meishi18775.
How to make braised Spanish mackerel?
Main ingredients: 600 grams of Spanish mackerel Seasonings: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken, 15 grams of beer, 2 grams of chili peppers (red, sharp, dry) Practice: 1, the Spanish mackerel will be cleaned up and scraped clean, then cut into fish sections; 2, the pot will be heated up, pour in oil ( Pour more oil) burned to 70% hot; 3, will be ready to put a small amount of fish into the oil, fry into yellow can be, in four or five times into the frying; 4, will be fried all the fish into the pan, pour the wine, and then pour the vinegar, sugar, slowly turn; 5, and then will be the shallot, garlic, and ginger, red chili into the pot, and then a little soy sauce; 6, beer poured into the pot, will be dipped into the fish, if there is no wine, water can also be; 7, and then into the salt, and then put into the water. can be; 7, and then into the salt, cover the pot to boil until the water is almost dry, put the chicken can start.
How to do braised Spanish mackerel?
Main ingredients:
600 grams of Spanish mackerel
Seasonings:
15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken, 15 grams of beer, 2 grams of chili peppers (red, sharp, dry)
Method:
1. >
1, the Spanish mackerel clean, scrape clean and cut into fish segments;
2, the pan is hot, pour the oil (more oil) burned to seventy percent heat;
3, will be ready to put a small amount of fish segments into the oil, frying into yellow can be, put into the frying in four or five times;
4, will be frying all the fish segments in the pan, pour the wine, then pour the vinegar, sugar, slowly turn well
5, and then the onion, garlic, and ginger, red pepper into the pot, and then put a little soy sauce;
6, beer poured into the pot, the fish soaked, if there is no wine, water can be;
7, and then into the salt, cover the pot and boil until the water is almost dry, put the chicken can be up.
Braised Spanish mackerel practice
Braised Spanish mackerel practice main ingredients: Spanish mackerel 600 grams Seasoning: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken essence, 15 grams of beer, 2 grams of chili pepper (red, sharp, dry) Practice: 1, will be cleaned up Spanish mackerel. Scrape clean and cut into fish segments; 2, will be hot, pour oil (pour more oil) burned to seventy percent heat; 3, will be ready to put a small amount of fish segments into the oil, fry into yellow can be, in four or five times into the frying; 4, will be pan-fried fish segments all into the pot, pour into the wine, and then pour into the vinegar, sugar, slowly turn it over; 5, and then will be the onion segments, garlic blocks, and shredded ginger, red chili peppers into the pot, and then put a little soy sauce; 6, Beer poured into the pot, the fish soaked, if there is no wine, water can also be; 7, and then into the salt, cover the pot and burn until the water is almost dry, put chicken essence can start.
How to make braised barracuda
Salty Craft: braised Braised Spanish mackerel Preparation materials: main ingredients: 600 grams of Spanish mackerel
Seasonings: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, salt 5 grams of wine 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken essence, 15 grams of beer, chili peppers (red, sharp,... dry) 2 grams teach you how to do braised Spanish mackerel, how to do braised Spanish mackerel is delicious 1. will be clean Spanish mackerel, scrape clean and cut into fish segments;
2. will be a hot pan, pour into the oil (pour more oil) burned to seventy percent heat;
3. will be ready to put a small amount of fish segments into the oil, frying into yellow can be, four or five times into the frying;
4. will be frying all the fish segments into the
Braised Spanish mackerel section of the practice of detailed description of the cuisine and efficacy: home cooking recipes
Taste: sweet and salty Craft: braised Braised Spanish mackerel section of the preparation of the material: main ingredients: Spanish mackerel 500 grams
Auxiliary ingredients: pork ribs (five-flanked meat) 100 grams, mushrooms (fresh) 50 grams
Seasoning: 15 grams of soy sauce, 15 grams of wine, vinegar 5 grams of sugar 10 grams of salt, 3 grams of monosodium glutamate. grams, 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 10 grams of starch (corn) Teach you how to do the braised Spanish mackerel section, how to do the braised Spanish mackerel section to be tasty 1. Spanish mackerel to the head, tail, in addition to the internal organs, scraping the white membrane of the abdomen to wash and tidy up clean;
2. in the body of the fish graved on both sides of the "let the finger flower knife "
3. fish into the seventy percent of the hot oil deep-fried until golden brown, poured into the funnel;
4. pork slices;
5. shiitake mushrooms clean, wipe knife slices standby;
6. frying pan on the heat, add oil, onion, ginger, garlic chili pot;
7. into the meat slices, slices of mushrooms Stir-fry;
8. cook shaoxing wine, vinegar, add soy sauce, sugar, salt, add soup boil;
9. into the fried squid section, move to a small fire 1 Man burned until cooked to taste;
10. add monosodium glutamate, pepper, pick off the onion, ginger, fish section;
11. original juice thickening with water starch, dripping oil, pouring out of the pot on the pan on the Spanish mackerel section can be.
How to make braised Spanish mackerel
Braised Spanish mackerel
Ingredients
Main ingredients: Spanish mackerel
Accessories: garlic moss, dried chili peppers, green onions, ginger, Laogangma black bean sauce
Method
1, fresh Spanish mackerel sliced into thin slices.
2: Add some oil to a pan, add green onion, ginger, dried chili, a spoonful of black bean sauce from Lao Gan Ma and a spoonful of sugar and stir-fry to release the flavor.
3, after stirring the flavor, add water, salt.
4, the water rolled into the Spanish mackerel.
5, stew until the soup dry, add garlic, chicken stir fry a few times, you can get out of the pot.
Braised Spanish mackerel practice two
1. Spanish mackerel 2 cut section (choose Spanish mackerel, fresh or not, from the eyes can tell, red eyes, do not choose .)
2. Explode the pan, the oil temperature should be more than 100 degrees, put the onion segment, seasonings, pepper, ginger sugar, stir fry.
3. Put the Spanish mackerel.
4. Put cooking wine and vinegar.
5. Put oyster sauce, soy sauce moderate, a little ginger powder, a number of vermicelli.
6. Add water, large fire boil, turn the fire, simmer for 10 minutes.
7. To the pot put a spoon of shrimp paste, a spoon of sesame sauce, red curd a piece of radish a number of (you can also use leeks, as to why the use of radish, eat you will know it)
8. Continue to stew for 10 minutes.
9. Attention to turn, out of the pot.
Tips:
Why add sesame paste? After doing so you will find the soup so rich, why add curd? You will find that you do not need to add salt. And the flavor is also fragrant . Why add shrimp paste? Try it yourself and you will know!
How to make braised Spanish mackerel How to make braised Spanish mackerel
Braised Spanish mackerel Ingredients Main ingredient: Spanish mackerel Auxiliary ingredients: garlic moss, dried chili, green onion, ginger, Lao Gan Ma black bean sauce Method 1, cut the fresh Spanish mackerel into thin slices.
2: Add some oil to the pan, add green onion, ginger, dried chili, a spoonful of black bean sauce, and a spoonful of sugar. 3, stir out the flavor and add water, salt.
4, the water rolled into the Spanish mackerel. 5, stew until the soup dry, add garlic moss, chicken stir fry a few times, you can get out of the pot.
Braised Spanish mackerel practice two 1. Spanish mackerel 2 cut section (choose Spanish mackerel, fresh or not, from the eyes can tell, red eyes, do not choose ...) 2. Explode the pan, the oil temperature should be more than 100 degrees, put the onion, dashi, pepper, ginger sugar, stir fry. 3. Put the Spanish mackerel.
4. Put cooking wine and vinegar. 5. Put oyster sauce, soy sauce moderate, a little ginger powder, a number of vermicelli.
6. Add water, large fire boil, turn the fire, simmer for 10 minutes. 7. To the pot put a spoon of shrimp paste, a spoon of sesame sauce, red curd a piece of radish a number of (you can also use leeks, as to why use radish, eat you know it) 8. Continue to stew for 10 minutes. 9. attention to turn, out of the pot. Tip: Why add sesame sauce? You will find that the soup is so rich after you finish it, why add curd? You will find that you do not need to add salt. And the flavor is also fragrant. Why add shrimp paste? Try it yourself! keko/menu/25/menu_1070829092829018_25293 eatba/menu/d/f_10122007411235 xaoyo/meishi/meishi18775.
How to make braised Spanish mackerel?
Main ingredients: 600 grams of Spanish mackerel Seasonings: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken, 15 grams of beer, 2 grams of chili peppers (red, sharp, dry) Practice: 1, the Spanish mackerel will be cleaned up and scraped clean, then cut into fish sections; 2, the pot will be heated up, pour in oil ( Pour more oil) burned to 70% hot; 3, will be ready to put a small amount of fish into the oil, fry into yellow can be, in four or five times into the frying; 4, will be fried all the fish into the pan, pour the wine, and then pour the vinegar, sugar, slowly turn; 5, and then will be the shallot, garlic, and ginger, red chili into the pot, and then a little soy sauce; 6, beer poured into the pot, will be dipped into the fish, if there is no wine, water can also be; 7, and then into the salt, and then put into the water. can be; 7, and then into the salt, cover the pot to boil until the water is almost dry, put the chicken can start.
How to do braised Spanish mackerel?
Main ingredients:
600 grams of Spanish mackerel
Seasonings:
15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken, 15 grams of beer, 2 grams of chili peppers (red, sharp, dry)
Method:
1. >
1, the Spanish mackerel clean, scrape clean and cut into fish segments;
2, the pan is hot, pour the oil (more oil) burned to seventy percent heat;
3, will be ready to put a small amount of fish segments into the oil, frying into yellow can be, put into the frying in four or five times;
4, will be frying all the fish segments in the pan, pouring the wine, and then pour the vinegar, sugar, slowly turning well
5, and then the onion, garlic, and ginger, red pepper into the pot, and then put a little soy sauce;
6, beer poured into the pot, the fish soaked, if there is no wine, water can be;
7, and then into the salt, cover the pot and boil until the water is almost dry, put the chicken can be up.
How to make braised Spanish mackerel
The materials needed are: Spanish mackerel, salt, green onions, cooking wine, ginger, star anise, soy sauce, vinegar, sugar, oyster sauce.
Directions are as follows:
1. Cut the Spanish mackerel into small pieces, put them into a basin, add salt, cooking wine, green onions, ginger marinade for 20 minutes.
2. Heat the oil in the pot and fry the Spanish mackerel until golden brown on both sides.
3. Onion cut into pieces, ginger slices, anise one.
4. Put another oil in the pot, put onion segment, ginger, star anise stir fry.
5. Pour in the sauce (soy sauce, vinegar, sugar, oyster sauce, add water to mix).
6. Put in the Spanish mackerel.
7. Add water, high-fire boil, turn the fire smothered for 10 minutes, the soup is not much left add the appropriate amount of salt out of the plate can be.
How to do braised Spanish mackerel
Braised Spanish mackerel
Ingredients
Main ingredients: Spanish mackerel
Accessories: garlic moss, dried chili peppers, green onions, ginger, Laogai Ma black bean sauce
Method
1, fresh Spanish mackerel sliced into thin slices.
2: Add some oil to a pan, add green onion, ginger, dried chili, a spoonful of black bean sauce from Lao Gan Ma, and a spoonful of sugar and stir-fry to release the flavor.
3: Add water and salt.
4, the water rolled into the Spanish mackerel.
5, stew until the soup dry, add garlic, chicken stir fry a few times, you can get out of the pot.
Braised Spanish mackerel practice two
1. Spanish mackerel 2 cut section (choose Spanish mackerel, fresh or not, from the eyes can tell, red eyes, do not choose .)
2. Explode the pan, the oil temperature should be more than 100 degrees, put the onion segment, seasonings, pepper, ginger sugar, stir fry.
3. Put the Spanish mackerel.
4. Put cooking wine and vinegar.
5. Put oyster sauce, soy sauce moderate, a little ginger powder, a number of vermicelli.
6. Add water, large fire boil, turn the fire, simmer for 10 minutes.
7. To the pot put a spoon of shrimp paste, a spoon of sesame sauce, red curd a piece of radish a number of (you can also use leeks, as to why the use of radish, eat you will know it)
8. Continue to stew for 10 minutes.
9. Attention to turn, out of the pot.
Tips:
Why add sesame paste? After doing so you will find the soup is so rich, why add curd? You will find that you do not need to add salt. And the flavor is also fragrant . Why add shrimp paste? Try it yourself and you will know!
How to make braised Spanish mackerel delicious and easy
Braised Spanish mackerel Main ingredients: 600 grams of Spanish mackerel Seasonings: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of sugar, 2 grams of chicken essence, 15 grams of beer, 2 grams of chili peppers (red, sharp, dry) Method: 1. Clean Spanish mackerel. Clean, scrape clean and cut into fish segments; 2. Heat the pan, pour in oil (pour more oil) and boil until 70% hot; 3. Put a small amount of prepared fish segments into the oil and fry them to yellow, in four or five times to fry; 4. Put all the fried fish segments into the pan, pour in the cooking wine, then pour in the vinegar and sugar, and slowly turn them over well; 5. Then put the green onion segments, garlic pieces, as well as shredded ginger and red chili peppers into the pan, and then put in a small amount of soy sauce; 6. beer poured into the pot, the fish soaked, if there is no wine, water can also be; 7. and then into the salt, cover the pot and boil until the water is almost dry, put chicken essence can start.