Home-cooked Spanish mackerel
By MyrnaRohan
The authentic northern coastal fish stew is seasoned with the essential leeks. Simple ingredients will make a good taste.
Recipe Recommendations
- Spanish mackerel 1000 grams
- leek appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- egg liquid appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
Steps for Home-cooked Spanish mackerel
1
Remove the bones and cut the big Spanish mackerel into large pieces, marinate with a little salt and cooking wine to taste.
2
Slice onions and ginger, and cut leeks into sections.
3
Beat the eggs into egg liquid.
4
Dip the fish sections in the egg liquid and fry them until the meat is white and cooked.
5
Add water in the pan, onions, ginger, garlic, star anise, pepper, cooking wine, soy sauce, a little vinegar, and fried fish pieces to stew together. After the pan is opened, cook for a few minutes, taste the taste of the soup, and add appropriate amount of salt.
6
Stew for a while longer. After allowing the fish to taste, take out the fish pieces and place them in a basin. Then add the leeks to the fish soup, turn on and off the heat, and add a little sesame oil to taste.
7
Pour the seasoned soup into the fish pieces and serve.Home-cooked Spanish mackerel Make Tips
1. Don't put too much salt when marinating fish to avoid sticking to the pan when frying. 2. The tender leeks should be added after the fish is taken out. Turn off the heat when you open the pot and cannot be boiled until it is done. 3. When stewing cold fish, open the lid as much as possible to cook it to let the fishy smell of the fish evaporate. 4. The fish must be fried and then stewed, or the fishy smell can also be removed. 5, chives do not need to put more, seasoning can be.