Spanish mackerel in tomato sauce

Spanish mackerel in tomato sauce

Introduction:

"It's full-bodied, crispy, and bright red. Every time I make this dish, I have to leave more soup, sour and sweet to make rice. It's really delicious. Niu likes it, too. It's delicious! And the Spanish mackerel has no small spines. The big pieces of meat are more comfortable and enjoyable for children. This dish can be eaten hot or cold. It feels like canned Spanish mackerel in eggplant sauce. If the fish is soaked in the soup for a long time, it will taste better. The fishy smell of Spanish mackerel is very strong, but the fishy smell of Spanish mackerel made by paying attention to several steps like me is very small. "

Production steps:

Step 1: cut off the head and viscera of Spanish mackerel, then rinse it with clean water; control the moisture and cut it into large sections

Step 2: cut the scallion and ginger into slices

Step 3: Fry pepper in frying pan, dry Spanish mackerel and fry until golden on both sides

Step 4: pour the chopped green onion and ginger into the pan of frying fish, fry the flavor of green onion together, put in a bowl of water, and then pour in vinegar, soy sauce, cooking wine and sugar

Step 5: add salt and ketchup, cover and bring to a boil. Turn to low heat for about 20 minutes

Step 6: turn off the fire when the soup is thick

Step 7: complete

Materials required:

Spanish mackerel: 3

Zanthoxylum: about 8

Ketchup: 2 teaspoons

Sugar: a spoonful

Salt: 2G

Onion: 1 Section

Note: 1, the oil in the frying pan can be heated to put the pepper and fish in the pot at the same time, so that the fragrance of pepper can remove the fishy smell of some fish; 2, don't turn the fish frequently when frying, so that the fish is easy to spread, you can turn it over gently with a shovel; 3, when stewing, the added water can only submerge the fish.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh