Spanish Mackerel Stewed Vermicelli
1.
Rinse the vermicelli with clean water first, then soak it in cold water to soften it.
2.
Remove the internal organs and gills of the Spanish mackerel, then rinse, cut into proper mackerel cubes, add a little cooking wine and soy sauce, put the green onion and ginger slices to marinate for about 1 hour, so that the mackerel will taste and taste better.
3.
Put an appropriate amount of cooking oil in the pot. After the oil is hot, add the pepper and aniseed to saute, then add the chopped green onion and ginger to saute, and finally add a little light soy sauce and sauté until fragrant. Note that the mackerel has been marinated in soy sauce before. Don’t do it here. Add soy sauce again, just add a little light soy sauce to mix it,
4.
Then pour in about a large bowl of water. The amount of water depends on the amount of Spanish mackerel, so that the mackerel can be covered by the mackerel. Then put in the marinated mackerel cubes, bring to a boil on high heat, and cover. Guy simmered well,
5.
Then put the soaked vermicelli into the pot, simmer until the vermicelli becomes translucent and soft, and season with salt according to personal taste.
Tips:
1. When cleaning Spanish mackerel, pay attention to the internal organs and blood inside, otherwise it will have a fishy smell and not fresh.
2. It is best to marinate the Spanish mackerel for 1 hour, so that it will taste better and taste better.
3. Putting vermicelli is a unique way to eat in Dalian. Choose good quality vermicelli, and don't stew it too much. Let the vermicelli disconnect and affect the taste and taste.
