Health Benefits
Spanish mackerel: replenishing qi
Sichuan peppercorns: dehumidifying
Soy sauce: replenishing blood, protecting teeth, protecting bones
Ingredients
Baiya ( 4 ) | Oil ( appropriate amount ) |
Eggs ( one ) | Onions ( appropriate amount ) |
Ginger ( appropriate amount ) | Garlic (appropriate amount) |
Panthoxylum bungeanum (Moderate amount) | Large Ingredients ( Appropriate amount ) |
Soy sauce ( Appropriate amount ) | Vinegar ( appropriate amount ) |
Sugar ( appropriate amount ) | Green garlic (appropriate amount) |
Cooking wine (appropriate amount) |
Braised Bayan How to cook fish
1.Crack open the Spanish mackerel and wash
2.Put a flower knife on the back of the fish
3.Put ginger, cooking wine and salt into a basin and marinate for two hours.Because the fish meat is thicker, you can marinate it for a while.
4.Beat the eggs
5.Dip each fish in the egg liquid
6.Prepare the frying pan to fry the fish
7. will be covered with egg liquid Put the fish into the oil pan and fry it
8.Turn over and fry until golden brown on both sides
9.Prepare onions, ginger, garlic soy sauce, vinegar, cooking wine, Sichuan peppercorns, and aniseed
10.Pour oil into another pot, add Sichuan peppercorns, and fry the aniseed until fragrant
11.Put soy sauce, vinegar, onion, ginger and garlic into a bowl
12. After the oil is hot, put it into a bowl.After the juice is boiling, put it into the fish pot
13.Add cooking wine, salt, sugar and boiled water
14.Add chives and cook over high heat
15.Fever until the liquid subsides
16.Chop the green garlic and sprinkle it on the fish
17.Finished product
Tips
The braised mackerel can also be cut into sections for cooking.If not cut into sections, be sure to marinate it in advance to make it more flavorful.
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