Stewed Spanish Mackerel

Name: Stewed Spanish Mackerel
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g Spanish mackerel; 250g garlic; Some shallot; 3 slices ginger; 20ml Vegetable oil; 20ml Huadiao Wine; 5g salt; 1000ml Shimizu

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Spanish mackerel is a kind of sea fish that Qingdao people love to eat. Spanish mackerel is a pure wild sea fishing, with more meat and less spines. Every year, spring mackerel and autumn mackerel can be eaten in the second season. Spanish mackerel also has a very peculiar one in Qingdao. His name is "Zhang Meryu". Every year when Spring Bay Mackerel is on the market, that is, around May Day, the son-in-laws of Daocheng will buy two fresh big Spanish Mackerel to pay respect to Lao Zhangren; this year's Autumn Mackerel is very Little, it seems to be off the market before you eat it; fortunately, you will occasionally see ice fish in the market, buy one, and cook it once the Qingdao locals’ favorite recipe, clear stewed mackerel; the name of the dish is no different from ordinary clear stewed fish , Garlic sprouts are used in the dishes, which play a role in removing fishy.

Ingredients

750g Spanish Mackerel
250g Garlic
Some Shallot
3 slices Ginger
20ml Vegetable Oil
20ml Huadiao Wine
5g Salt
1000ml Shimizu

Stewed Spanish Mackerel

1. The ingredients are fresh, even though it is ice fish

2. Remove the intestines of the Spanish mackerel, wash and cut into sections, pinch the head and remove the tail of the garlic sprouts, and cut into small pieces.

3. Put oil, green onion, ginger and garlic in the automatic pot

4. Put in the sliced Spanish mackerel, put in the Huadiao wine, put in 5 cups of water, 1000 ml

5. Cover the lid, turn on the power, and enable the "Boil stew. Crucian fish soup" function. The default time is 33 minutes. Let the pot work automatically without turning the fish in the middle.

6. When there are 5 minutes before the end, add the garlic sprouts, close the lid, and continue to simmer

7. After the cooking is over, after the automatic pot stops, add salt to taste, you can see that the fish soup is milky white

Tips:
1. Don't turn the fish pieces during the stewing process to avoid breaking them
2. The garlic sprouts must be put in at the end of cooking to avoid over-simmering