Stewed Spanish mackerel at home

Stewed Spanish mackerel at home

Introduction:

Production steps:

Step 1: clean the internal organs of Spanish mackerel, wash and cut into large sections.

Step 2: add a small amount of peanut oil, saute with onion, ginger and garlic, and add water (3 bowls of water). Before boiling water, add soy sauce, soybean paste, cooking wine, Zanthoxylum bungeanum, star anise, and stir up soybean paste.

Step 3: put the cut fish into the pot. Simmer over medium heat for 15-20 minutes. Simmer until about 10 minutes, spray appropriate amount of white vinegar into the pot.

Step 4: about 15 minutes to adjust the fire, close the soup, out of the pot before sprinkle some leek foam, garlic can be out of the pot.

Materials required:

Spanish mackerel: 1

Soy sauce: 1 tbsp

Star anise: 1

Garlic: 2 cloves

Peanut oil: right amount

White vinegar: right amount

Soy sauce: 1 tbsp

Zanthoxylum bungeanum: 3

Scallion segment: 2 segments

Garlic sprouts: a little

Cooking wine: 1 tbsp

Ginger: moderate

Note: 1, add water to the basic fish section is not appropriate. 2. Fish, soy sauce and soy sauce are salty, so I usually stew fish without salt, you can also use salt according to your taste. 3. White vinegar I generally choose 3% concentration, stew process spray white vinegar can go fishy. This is the key point

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh