Health Benefits
Spanish mackerel: replenishing qi
Green onion: detoxifying
Peanut oil: delaying aging, antioxidant, anti-cancer and anti-cancer
Ingredients
Bayu ( 4 ) | Chives ( 2 plants ) |
Ginger ( 3 pieces ) | Green onions ( 0.5 trees ) |
Aniseed ( 3 pieces ) | Zanthoxylum bungeanum ( 15 capsules ) |
Salt ( 6 grams ) | Light soy sauce ( 30g ) |
Rice vinegar ( 50g ) | Braised soy sauce ( 10g ) |
Oyster sauce ( 10g ) | Cooking wine ( 20g ) |
Peanut oil ( 65g ) |
Home-style stewed mackerel
1. Defrost the Spanish mackerel first, then remove the gills and internal organs and wash them.
2. Wash and cut the ginger and green onions, and prepare the aniseed and peppercorns.
3. After the non-stick pan is heated, add 65 grams of peanut oil.When the oil is hot, add Add peppercorns, stir-fry until fragrant, remove and discard, turn to low heat, and fry the mackerel.
4. Fry one side until golden, then flip over, and fry again until both sides are golden.ceasefire.Pour off most of the peanut oil, leaving only a little oil in the pan.
5.Pour the fish and a little oil remaining in the pot into the iron stew pot , turn on high heat, add ginger, green onions, aniseed, salt, light soy sauce, rice vinegar, braised soy sauce, oyster sauce, and cooking wine to the pot and boil for about 1 minute.
6. Add warm water to the pot until the water level does not cover the fish body, cover and cook over high heat open.
7. After boiling the pot, turn to medium-low heat, cover and simmer for about 40 minutes.
8. Wash the chives, chop and set aside.
9. When the soup in the pot is only about half of its original volume, stop the fire.Adjust the remaining amount of soup according to your personal taste.If you like more soup, simmer it over low heat.If you like less soup, simmer it over high heat.
10. Pour the remaining soup in the pot and garnish with incense.The green onion is chopped, the aroma is overflowing, eat it quickly!
Tips
1.After the fish is cooked, let the fish with soup sit for more than half an hour before serving.It will be more delicious.The flesh of Spanish mackerel is firm and the flavor is slow to absorb, so it will be more fragrant if left for a longer time.Also, if you put it in the fresh-keeping layer of the refrigerator overnight, the soup will form a delicious fish jelly.
2.If you don’t have taboos at home, you can add two dried chili peppers to enhance the flavor when stewing fish.
3.Please increase or decrease the salt and seasoning ratio flexibly according to the actual size of the fish and your personal taste.
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