roasted Spanish mackerel
By WestleyBlock
Ingredients: coriander,Spanish mackerel,MSG,ginger slices,white sugar,cooking wine,soy sauce,flour,onion,spiced powder,aniseed,dried red pepper,Pi County bean paste,refined salt,mature vinegar,garlic slices,soybean oil
Recipe Recommendations
- Spanish mackerel art. 5
- coriander a little
- flour a little
- soybean oil appropriate amount
- refined salt 5 grams
- spiced powder 2 grams
- onion 10 grams
- ginger slices 10 grams
- garlic slices 10 grams
- aniseed 2 cloves
- soy sauce 10 grams
- cooking wine 10 grams
- mature vinegar 10 grams
- white sugar 5 grams
- Pi County bean paste 10 grams
- dried red pepper a little
- MSG 3 grams
- slightly spicy
- burn
- half an hour
- ordinary
Steps for roasted Spanish mackerel
1
Remove the head and internal organs of the Spanish mackerel, clean it, and place it into a plate for later use.
2
Put oil in a pan and heat it up, wrap the mackerel with flour and place it in the pan to fry.
3
Fry the Spanish mackerel until both sides are golden yellow, remove from the heat. Set aside.
4
Leave a little oil in the pan and heat it up, add spring onion, ginger slices, garlic slices, and Pi County bean paste, and stir-fry the ingredients to create the aroma.
5
Pour in clear water, add refined salt, soy sauce, cooking wine, white sugar, vinegar, five-spice powder, and dry red pepper to boil.
6
Add the fried Spanish mackerel and bring to a boil over high heat.
7
Cook slowly over low heat until fragrant, finally add MSG and sprinkle with chopped chives.
8
Remove from the pan and place into a plate.