Braised Spanish mackerel with vinegar

Braised Spanish mackerel with vinegar

Introduction:

"Spanish mackerel" is the scientific name of Spanish mackerel. Its meat is compact and delicate, and it has more spines. It is one of the most common sea fish in Jiaodong area of Shandong Province. In addition, it is also the custom to send fresh Spanish mackerel to my father-in-law and mother-in-law in spring. There are many ways to eat Spanish mackerel, such as dry frying, braised in brown sauce, making dumplings and boiling balls. Today, I'd like to introduce my favorite way of eating "braised Spanish mackerel with vinegar."

Production steps:

Materials required:

Spanish mackerel: 300

Egg: one

Starch: right amount

Vinegar: 70g

Soy sauce: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Salt: right amount

MSG: right amount

Star anise: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Sugar: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sour and salty