Fish is one of the most popular meats among the common people, it is tender, high in protein and low in fat. Fish with tofu and vegetable stew for children to drink, tonic brain at the same time can help physical development.

Compared with freshwater fish, sea fish fish fish, rich in minerals and vitamins, whether steamed, braised, boiled soup flavor is very fresh. In the winter in the seafood market to see the Spanish mackerel, I always have to buy a few, it is a kind of delicate meat, rich in nutrients of the deep sea fish, can not be artificially cultivated, the market is sold on the wild.

5 Spanish mackerel, cost me nearly 100 yuan, made into dishes at home children especially like, with it can eat two more bowls of rice. Today Mei sister to share the practice of Spanish mackerel to everyone.

Braised Spanish mackerel

Prepared ingredients: Spanish mackerel, green onions, ginger, garlic, chili peppers, star anise, cooking wine, oyster sauce, soy sauce, bean paste, sugar, salt.

The first step: clean the surface of the Spanish mackerel, remove the guts from the fish belly, remove the gills. Fish belly is easy to residual black membrane, it tastes more fishy, tear off and clean.

Step 2: Cut off the head and tail of the Spanish mackerel, and then cut the body of the fish into 2-3cm thick slices, add the appropriate amount of cooking wine, soy sauce, fine salt marinade for 20 minutes. Then rinse the fish pieces and dry the surface with kitchen paper towels.

Whether you make braised fish or vinegared fish, it must be marinated to remove the fishy flavor. Marinating with salt makes the fish firmer and easier for subsequent flavoring.

Step 3: Heat cooking oil in a wok until it reaches 70%, place the fish pieces along the sides of the wok, and fry them over slow heat until they are browned on both sides. Do not overcrowd the pan with oil, otherwise it will be greasy. After frying, the fish will not be easily broken, and you can also remove the fishy odor.

Step 4: Heat the pan and cool the oil, pour in the green onions, ginger, garlic, peppercorns, chili peppers and stir-fry to get the flavor, then add the bean paste and stir-fry, and then add the oyster sauce and soy sauce to improve the freshness. Prepare the right amount of water into the pot, pour in the fried fish pieces, add cooking wine, star anise and cook until the water boils, then add a little salt and sugar to taste.

Stir well, simmer over low heat for 15-20 minutes, and then collect the juice over high heat to plate. As the saying goes, "a thousand rolls of tofu and a thousand rolls of fish", the whole process should not be rushed.

Out of the pot on the plate, sprinkle some parsley garnish, delicious and nourishing braised Spanish mackerel stew is done. Fish wrapped in fresh soup, delicate in the mouth, almost no fishy flavor. Late at night in winter to a bite, stomach and body are warm, especially suitable for doing to the children at home and the elderly to eat.

1, to remove the fishy flavor of fish, cooking wine, star anise, pepper, ginger, according to personal preference can also add some vinegar.

2, do braised Spanish mackerel should not be directly under the pot, the first to marinate to remove the fishy, and then put into the frying pan frying until golden brown on both sides. This makes the fish firm and not easy to scatter, no fishy flavor is particularly delicious.