Spanish mackerel in tomato sauce

Spanish mackerel in tomato sauce

Introduction:

Production steps:

Step 1: wash Spanish mackerel and remove gills

Step 2: marinate the fish with ginger and salt for 20 minutes

Step 3: cut the scallion into sections, slice the ginger, and take the right amount of Zanthoxylum, star anise and cinnamon

Step 4: put some oil in the pan, dry the surface of the salted fish, and fry in the pan

Step 5: turn one side of the fish over and fry the other side.

Step 6: stir fry onion, ginger, pepper, star anise and cinnamon

Step 7: add tomato sauce and stir fry until fragrant

Step 8: add boiling water that can not surpass fish, and add appropriate amount of salt, sugar and white vinegar according to personal taste

Step 9: put the fish in the pot and simmer for about 25 minutes until the soup is dry.

Materials required:

Spanish mackerel: 6

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Tomato sauce: right amount

Sugar: right amount

White vinegar: right amount

Salt: right amount

Cooking wine: moderate

Note: fish with tomato sauce will taste better after refrigerated for several hours.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: sweet and sour