Stewed Spanish mackerel with cabbage
By GustWelch
The method of stewing Spanish mackerel with pakchoi was passed down by my grandma. Although I followed grandma's method, I always felt that the taste was still worse. Green leafy vegetables complement the protein in fish and are very comprehensive in nutrition, less greasy and more light. The stewed fish soup is used to complement rice and is even more delicious. I hope everyone will support me and vote for me! Thank you!
Recipe Recommendations
- Spanish mackerel appropriate amount
- pakchoi appropriate amount
- leek appropriate amount
- pork belly appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
Steps for Stewed Spanish mackerel with cabbage
1
Prepare a small and medium-sized Spanish mackerel. The larger one is better and has a more delicious taste.
2
Blanch the pakchoi in water and cool it and cut it into sections for later use.
3
Cut the fish into about 1.5 cm oblique knife pieces, marinate with salt and cooking wine for more than half an hour.
4
Slice ginger and garlic, cut green onions into sections, cut pork belly into small pieces, cut leeks into sections, and star anise pepper to set aside.
5
Put the marinated fish in a frying pan until both sides are yellow and done.
6
Use star anise, pepper, onion, and ginger to cook with water and salt to season and stew.
7
Remove from another pan, add a little oil, add pork belly and stir-fry until dry butter comes out.
8
Add the drained cabbage and stir-fry.
9
Pour the slightly fried cabbage into the fish soup that is boiled until it becomes white.
10
Wait until the cabbage becomes soft and the fish soup turns white, turn off the heat, and add leek segments and sesame oil to season.
11
Delicious fish dishes are out of the pot.Stewed Spanish mackerel with cabbage Make Tips
1. If you like meat, add a bit more pork belly; lightly stir-fry it before stewing together.
2. Chinese chives play an excellent seasoning role in sea fish and are indispensable. Sesame oil is also essential for final seasoning; the taste will be significantly different without them.