Braised Spanish mackerel with sauce

Braised Spanish mackerel with sauce

Introduction:

Nutritional analysis of Spanish mackerel 1: the meat of Spanish mackerel is delicate, delicious, rich in nutrition, rich in protein, vitamin A, mineral blue spotted mackerel (mainly calcium) and other nutrients. 2. Spanish mackerel has the function of Tonifying Qi and relieving cough, and has certain curative effect on weak cough and asthma. 3. Spanish mackerel also has the functions of refreshing and anti-aging. Regular eating has certain auxiliary effects on anemia, premature senility, malnutrition, postpartum weakness and neurasthenia

Production steps:

Materials required:

Three Spanish mackerels

Pixian Douban sauce: right amount

Dried pepper: 5

Ginger: 5 pieces

Garlic cloves: 3

Shallot: moderate

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Old style: moderate

White pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor