Stewed Spanish Mackerel Recipe 1

Ingredients

One Spanish Mackerel

5 dried chili peppers

Peppercorns A little

Onions, ginger, garlic and coriander

Soy sauce, cooking wine, sugar, aged vinegar, salt

Method

1. Wash the Spanish mackerel. Cut into 1-2cm wide sections

2. Add dried chili peppers, peppercorns, onions, ginger and garlic and sauté until fragrant, add cooking wine and spray the pan.

3. Pour the mackerel into the pot, add soy sauce and water.

4. After the water boils, add salt and sugar and stew the fish over low heat.

5. After the fish soup has dried up, pour in a bottle of mature vinegar and shake the wok.

6. Cover the pot and collect the flavor.

7. After putting it on the plate, sprinkle a little coriander to help enhance the flavor.

Method 2, stewed mackerel with tomatoes

Ingredients

1 fresh mackerel, 250 grams of tomatoes, minced coriander, green onions, ginger slices, cooking wine, Add appropriate amounts of salt, pepper, sesame oil and cooking oil

Method

1. Remove the gills, guts and wash the Spanish mackerel, cut into thick slices with a diagonal knife, wash and cut the tomatoes into cubes.

2. Heat oil in a wok, add chopped green onions and stir-fry until soft, then pour into a plate and set aside.

3. Heat the oil in the wok, add the Spanish mackerel fillets one by one, fry until hard on both sides. Add the green onion slices, ginger slices and cooking wine to the pot, add the fresh soup and bring to a boil over high heat, then add the tomatoes and stew together. When the soup is thick and the fish is cooked.

4. Remove the onion and ginger, add salt and pepper to taste, sprinkle with minced coriander, drizzle with sesame oil, and serve.

Method 3, stewed Spanish mackerel with tofu dumplings

Ingredients

Main ingredients: 500 grams of small mackerel, 100 grams of pork belly

Accessories: Soy sauce, rock sugar, cooking wine, onion, ginger, garlic and star anise

Recipe

Recipe for stewed mackerel tofu dumplings:

1. Clean and open the fresh small mackerel and remove the gills , remove the internal organs. Wash and tidy up.

2. Marinate the fish body with a small amount of salt for 10 minutes, then cut both sides of the fish body into straight lines with a knife.

3. Put the pan on the fire and add oil to heat, add the small mackerel and fry until it is set.

4. After frying, remove and drain the oil and set aside.

5. Rinse the tofu cubes with water and cut into large cubes.

6. Cut the tofu slices into thin slices with a knife.

7. Take a medium bowl and place it on the bowl with a piece of clean wet gauze. Put it on top, put the pork filling, lift the gauze with your hands to cover the tofu inside in a diagonal shape, press the tofu with your hands and use the edge of the bottom of the bowl to form a dumpling shape, and trim the waste to form a tofu dumpling.

8. Grease the plate with oil and put the prepared tofu dumplings on it.

9. Put water in a pot to boil, put the tofu dumplings on the plate and steam for 10 minutes.

10. Take it out and pour out the water in the dish. spare.

11. Put a small amount of oil in a separate wok, add pork belly and stir-fry.

12. Add onions, ginger, garlic, 2 red peppers, one star anise, soy sauce, rock sugar, and cooking wine and continue to stir-fry.

13. Add water to the pot and bring to a boil, then reduce to low heat and simmer for 10 minutes.

14. At this time, add the fried small mackerel and continue to stew over low heat.

15. When the fish soup is almost thick, add the tofu dumplings.

16. After simmering for a while, turn to high heat to reduce the juice and take it out of the pot.

17. Place the mackerel, tofu dumplings, and pork belly on a plate, and garnish the pork belly with chopped coriander.