How to make stewed mackerel How to make it delicious, the easiest way to stew mackerel

The preparation of stewed mackerel.

Ingredients: 600 grams of mackerel, 1 large ingredient, 15 Sichuan peppercorns, 3 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar, appropriate amount of salt, appropriate amount of chicken essence, green onions, appropriate amount of ginger, appropriate amount of garlic slices, 2-3 dried red peppers, appropriate amount of minced coriander.

Preparation: 1. Clean up and drain the mackerel, cut it into 5cm wide sections, dip it in dry flour, and then shake off the excess flour;

2. Pour oil into a hot pan, put in the flour-coated mackerel after the oil is hot, fry until both sides are firm, and put the fish out for later use;

3. Heat the pan with warm oil, enlarge the ingredients and peppercorns to fry the fragrance, do not fry the paste, and then add green onions, ginger, garlic, and dried red peppers and fry slightly;

4. Put the fried mackerel into the pot, turn off the low heat, and fry it slightly with the seasonings in the pot. Then pour in vinegar, cooking wine, light soy sauce, sugar, a small amount of salt (because the soy sauce is more, so put a little salt or no salt) and simmer slightly over low heat for 2-3 minutes;

5. Add boiling water, bring to a boil over high heat and simmer over low heat for 20 minutes, and it is best to turn over the fish halfway; (As the saying goes: 1,000 stewed tofu, 10,000 stewed fish.) If you have enough time, you can extend the time of the fish stew so that it can be more flavorful)

6. When the soup is almost exhausted, add chicken essence, add some garlic slices, then turn the fish over to dissolve the seasoning, and finally sprinkle coriander out of the pot.

The amount of seasoning can be added appropriately according to your preference. Process 4 is a crucial step in making the fish taste good, and it is best not to ignore it.

The mackerel is fishy, and the braised fish is delicious.

Here's how to stew mackerel:Ingredients: mackerel source slices.

Excipients: 8 grams of salt, 1 tablespoon of dark soy sauce, 2 tablespoons of sugar, 1 star anise, 1 slice of bay leaf, appropriate amount of green onion and ginger, and a little cooking wine.

1. Wash and cut the mackerel fillets, add salt and cooking wine to marinate slightly.

2. Dip in flour and fry until golden brown on both sides. Hail Stupid Front.

3. Stir-fry the sugar, stir-fry until it is slightly yellow and full of small bubbles, then pour in the fish pieces.

4. Pour the old sauce and color.

5. Add water, cover the fish pieces, put seasonings, add salt, simmer over medium-low heat for about 20 minutes, and sprinkle coriander out of the pot.

The easiest way to stew mackerel:Ingredients: 4 slices of mackerel, 150g of garlic, 20g of chopped green onion, 4 slices of ginger, 2 cloves of garlic, 20g of cooking oil, 5g of cooking wine, 5g of oyster sauce, 10g of light soy sauce.

Steps: 1. Prepare the raw materials.

2. Add oil to the wok and stir-fry chopped green onions, ginger slices and garlic cloves until fragrant.

3. Add the chopped garlic and stir-fry.

4. Add cooking wine, light soy sauce and oyster sauce and stir-fry evenly.

5. Add the mackerel fillet.

6. Add boiling water to cover the fish fillets and add salt.

7. Bring the heat to medium, and leave a little soup at the end.

8. Out of the pot, the nutritious and delicious stewed mackerel with garlic moss is ready.