Home-cooked Spanish mackerel
By TadBogisich
Ingredients: chicken essence,salt,Spanish mackerel,ginger slices,cooking wine,soy sauce,vinegar,onion,sugar,pepper,aniseed,dried red pepper,garlic slices
Recipe Recommendations
- Spanish mackerel 600 grams
- aniseed one
- pepper 15 capsules
- soy sauce 3 tablespoons
- vinegar 2 tablespoons
- cooking wine 1 scoop
- sugar 1 scoop
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- dried red pepper 2-3 root
Steps for Home-cooked Spanish mackerel
1
Clean up and drain the mackerel, cut into 5cm wide sections, dip it in dry flour, and then shake off the excess flour.2
Pour the oil in a hot pan. After the oil is heated, add the flour-wrapped Spanish mackerel, fry until both sides are firm, and serve up the fish for later use.3
Heat the pan to warm the oil, add the aniseed and pepper to stir up the fragrance, do not fry it too burnt, and then add the onions, ginger, garlic, and dry red peppers to stir fry for a while.4
Put the fried mackerel into the pan, turn down the heat, and fry it slightly with the seasoning in the pan. Then pour in vinegar, cooking wine, soy sauce, sugar, and a small amount of salt (because more soy sauce is put in, so add some or no salt) and simmer for 2-3 minutes over low heat.5
Add boiling water, bring to a boil over high heat and turn to low heat to simmer for 20 minutes. It is best to turn the fish over halfway. (As the saying goes: Thousands of stews tofu, thousands of stews fish. If you have enough time, you can extend the fish stew to make it more delicious)6
When the soup is almost exhausted, add chicken essence, add some garlic slices, then turn the fish over to let the seasoning dissolve, and finally take out the pan and sprinkle cilantro.Home-cooked Spanish mackerel Make Tips
When the fish is almost done, adding some sliced garlic can better remove the fishy smell. Spanish mackerel has thick flesh, so it is best to make a few cuts on the fish before stewing to help it absorb the flavor better. The amount of seasoning can be adjusted appropriately according to personal preference. Step 4 is very important; it is a key step for the fish to absorb flavor, so it is best not to skip it.