Stewed potatoes with Spanish mackerel
By ErikStroman
Ingredients: soy sauce,salt,coriander,potatoes,Spanish mackerel,cooking wine,green onion,Jiang,vinegar,octagonal,oil,soy sauce,pepper powder,garlic,northeast sauce
Recipe Recommendations
- Spanish mackerel art. 2
- potatoes of 2
- oil appropriate amount
- soy sauce appropriate amount
- pepper powder appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- green onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- northeast sauce appropriate amount
- octagonal appropriate amount
- coriander appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- half an hour
- senior
Steps for Stewed potatoes with Spanish mackerel
1
Remove the internal organs of the Spanish mackerel, wash it, and make a few cuts on the fish
2
Stuff the green onions, ginger slices and garlic slices into the fish belly, sprinkle with some salt and marinate for about 10 minutes
3
Peel and wash the potatoes and cut them into hob pieces, next to them is Northeast sauce
4
After the pan is hot, you can wipe the bottom of the pan with ginger slices and then pour the oil, so that the fish will not stick to the pan
5
Add the mackerel and fry it
6
Pour in cooking wine, white sugar, vinegar, soy sauce, soy sauce, star anise, pepper powder, Northeast sauce and stir-fry until fragrant
7
Pour in the right amount of water
8
Then add the potatoes
9
These are dried perilla leaves. It's very delicious to make fish stew in soup
10
Cover, simmer over high heat, then turn to medium heat and simmer for about 15 to 20 minutes. Check the pan in the middle and don't burn the pan.
11
Sprinkle with cilantroStewed potatoes with Spanish mackerel Make Tips
Tips Rub the pan with ginger slices in advance to prevent the fish from sticking to the pan. Sprinkle some salt in the oil can also avoid the problem of fish sticking to the pan.