Name: Stewed Mackerel with Chrysanthemum Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; 100g Vermicelli; 500g Chrysanthemum; 100g Pig five flowers; 1 shallot; 1 piece ginger; 2 cloves garlic; 2 pieces parsley; Some salt; 1 spoon Vegetable oil; 2 tablespoons Soy sauce; 2 pcs Dried chili; 2 tablespoons Sugar; 2 pieces star anise; 2 tablets Bay leaf; 2 tablespoons Cooking Wine; a little pepper

Stewed Mackerel with Chrysanthemum Vermicelli

by Water pity

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The Spanish mackerel is stewed and eaten here, with a little chrysanthemum and vermicelli. Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients.
Spanish mackerel is also called mackerel (scientific name), bony fishes, and scombridae. There are many species, the common ones are "Chinese mackerel" Scomberomorussinensis, blue-spotted mackerel, spotted mackerel, Kang's mackerel, etc. The common names of mackerel are scorpion, swallow, scorpionfish, bamboo mackerel, pointed majia, and green mackerel. Arrows and so on. Sharp teeth, fast swimming, fierce temperament, generally 0.26-0.52 meters long, up to 1 meter long, weighing 20 kilograms, distributed in the western North Pacific, both in the Yellow Sea and the Bohai Sea in my country. It is a warm pelagic fish, mainly small pelagic fish. It eats, migrates in groups in summer and autumn, and some of them enter the Bohai Sea to spawn. In autumn, they often feed in groups near the coastal islands and rock reefs. They are one of the economic fish in the north.

Stewed Mackerel with Chrysanthemum Vermicelli

1. Cut the belly of the Spanish mackerel, remove the internal organs and gills, then rinse with clean water, and cut diagonally into mackerel pieces about 1.5 cm thick. Cut the green onion, ginger, garlic, and coriander for later use, and prepare a few slices of pork belly.

2. Wash chrysanthemum chrysanthemum and soak in cold water for later use.

3. Soak the vermicelli in cold water a little earlier, if time is too late, soak in warm water.

4. Start the pan without water and add oil. When it is hot for 7-8 minutes, add the sliced meat and fry it until fragrant. It is best to fry out the fat.

5. Then add pepper, green onion, ginger, garlic, stir-fry, then add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and stir again.

6. Then pour 2 small bowls of water, add 2 dried chilies, salt, sugar, star anise, and bay leaves.

7. Add a little chopped green onion and coriander, and bring the soup to a boil over medium-low heat.

8. Put the Spanish mackerel into the pot evenly.

9. Sprinkle some light soy sauce on the surface, sprinkle with chopped green onion and coriander.

10. Drain the water and cut the chrysanthemum chrysanthemum from the middle, and put the roots directly into the pot.

11. Cover the lid and let the guy simmer for 8-10 minutes.

12. Then add vermicelli.

13. Put the remaining chrysanthemum chrysanthemum in the pot, close the lid again, and simmer for 6-8 minutes.

14. Don't open the lid immediately after turning off the heat, simmer for 2-3 minutes, open the lid, and our Spanish mackerel is ready.

15. After serving, sprinkle a little coriander leaf on the surface and serve.

Tips:
1. The mackerel must be cleaned when handling it, especially the blood of the mackerel is cleaned, otherwise the stewed mackerel will be fishy and not tasty.
2. The stewed Spanish mackerel slightly put a little pork belly, the taste is super, it is best not to omit it.
3. The stewed mackerel, chrysanthemum, and more garlic will make the taste better.