Name: Braised Spanish Mackerel with Chopped Pepper
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Spanish mackerel; A shallot; 1/2 head garlic; 1-2 tablespoons Chopped pepper; 2 tablespoons Lee Kum Kee Steamed Fish Soy Sauce; 1 tablespoon Soy sauce; A tablespoon Huadiao Wine; Some salt; 1-2 star anise; 1/2 a spoon Sugar

Braised Spanish Mackerel with Chopped Pepper

by Spring sister

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The sea, which has been sealed for five months, is reopened again, and a steady stream of fresh little mackerel is transported from the sea to the market, and then continuously flowed into the tables of Jiaodong people's homes. The market price varies from a few yuan to a dozen yuan per catty depending on the size, which is particularly close to the people.

Local residents like to eat Spanish mackerel, and there are many ways to do it. They can be steamed, braised, braised in sauce, fried, dumplings, and boiled meatballs. They can also be dried into salted fish and then soaked, steamed, fried or Reprocessing by methods such as cooking. In the past, many companies would send frozen mackerel and frozen octopus to their employees every time they sent Chinese New Year products, and the employees were happy to take the New Year products home to reunite with their families.

The seasoning used in my mackerel is different from the traditional ingredients of the local people. I adjusted the recipe according to my ideas. The finished dish has a unique flavor. The fresh fish meat is mixed with the aroma of soy sauce chopped pepper garlic and Huadiao wine. The comparison of burning with thick oil and red sauce is the little freshness in the heavy makeup, which brings a different experience to the taste buds. Try it if you are interested. "

Braised Spanish Mackerel with Chopped Pepper

1. Wash the green onions, cut the green onion into sections, and cut the green onion leaves into chopped green onions. Just use a knife to pat the garlic and peel it, instead of chopping it.

Braised Spanish Mackerel with Chopped Pepper recipe

2. Wash the mackerel after removing the gills and internal organs.

3. Make a few knives on both sides of the fish, spread a little salt on the inside and outside, and let it taste for 20 minutes.

4. Use kitchen paper to dry the water of the fish body. Dip a little dry flour on both sides (to prevent the fish from sticking to the pan when frying).

5. Wash the pot, add an appropriate amount of peanut oil to the boil and heat until 70% to 80% hot, shake the oil in the pot, let the bottom of the pot be covered with oil. Gently put the Spanish mackerel in the oil pan, and fry the side first. Don't turn the fish body at will during frying, so as not to fry the fish, wait patiently until it is in place.

6. Turn it over and fry the other side. The fish is tender, so be careful not to turn it over. If there is a non-stick pan, try to fry the fish in a non-stick pan.

7. Pour soy sauce, original soy sauce, dark soy sauce on the fish, add an appropriate amount of water, and the amount of water shall be equal to the body of the fish.

8. Add Huadiao wine, star anise, garlic, chopped pepper, green onion and white sugar. After the high heat is boiled, turn to medium heat, and continue to pour the soup on the fish halfway through. Try the salty again, add salt if necessary, until the water in the pot is half a bowl, you can turn off the heat. If you don’t like the soup, you can just dry the soup in the pot. The fish will be firmer and more flavorful, which is different from the taste of the soup.

9. Put the fish on the plate, the soup in the pot can thicken the soup, pour it on the fish, sprinkle with chopped green onion and a little red chopped pepper to decorate it. You don't need to thicken it.