Health effects
Bay fish: protects the liver, enhances immunity, delays aging
Star anise: regulates qi, relieves pain, and dispels cold
Ingredients
Baiya ( 一 ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Chicken essence ( appropriate amount ) |
Onions ( appropriate amount ) | Ginger (appropriate amount) |
Garlic ( 2.3 cloves ) | Star anise ( 1 piece ) |
Dried chili pepper ( 3.4 pieces ) | Rock sugar ( appropriate amount ) |
Light soy sauce ( a little ) | Dark soy sauce ( a little ) |
Cooking wine (a little) |
How to make braised Spanish mackerel
1.Prepare ingredients, Remove the internal organs from the Spanish mackerel, rinse it, cut it diagonally a few times on both sides, then wipe it dry with kitchen paper and set aside.
2.Slice green onions, slice ginger, and flatten garlic.
3. Heat oil in a pan and add mackerel.Be sure to fry it for a while before frying the other side, don't flip it in a hurry.(When fried, the fish will not stick to the pan.)
4.After frying, put Add onion, ginger, garlic, dried chili and star anise.Saute until fragrant and pour some cooking wine.(Add it to the pan to prevent oil splashing), then add rock sugar, light soy sauce and dark soy sauce.
5. Stir-fry for a while, add hot water, and make it even with the Spanish mackerel.Add salt and chicken essence.After the fire comes to a boil, turn to medium heat and simmer for ten minutes, and finally reduce the juice over high heat.
6. Arrange on a plate and garnish with green onion.
Tips
1.After the Spanish mackerel is processed, wipe it dry with kitchen paper to prevent oil from splashing everywhere when frying.
2.When frying, don't turn it over in a hurry.Turn it over to the other side when it is fried.
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