Prepare ingredients: Spanish mackerel 2, spring onion 1, ginger 1, star anise 2, peppercorns 1 pinch, dried chili 4, garlic 1, cooking oil, light soy sauce, sugar, cooking wine, dark soy sauce, oyster sauce, noodles appropriate.
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Here's how:
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The first step: Spanish mackerel from the refrigerator, put it in the water to thaw naturally, use scissors to cut open the belly, remove the internal organs and cheeks, wash the abdominal bruises and black film, which are the main source of the smell of Spanish mackerel.
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The second step: The mackerel on both sides of the body evenly cut a word flower knife, and then all cut into walnut large pieces. Put the onion, ginger, pepper in the pot, according to the amount of Spanish mackerel to add the appropriate amount of salt, the onion and ginger out of the water after adding Spanish mackerel block, then add the appropriate amount of cooking wine, put in the refrigerator for 30 minutes
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Step 3: Slice the horseshoe onion, slice the ginger, peel the garlic and cut the garlic seeds at both ends, put them in the pot for use;
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The fourth step: Spanish mackerel refrigerator out, drain water with a wicker, pat cornstarch, shake off the excess powder still for a few minutes or sprinkle a little water, so that the powder of the fish stick firmly to the fish, so that the fish can not lose powder when frying, damage a pan of oil.
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Step 5: Add 500 grams of cooking oil to the pot, heat to 70% heat, put a little Spanish mackerel block fry, fry until set, fish out, until the oil temperature rises again to 60% heat, again put in the oil pan, fried through the fried yellow, in turn fry all fish blocks, drain oil in the rice leak reserve;
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Step 6: Add the bottom oil to the pot, add onion and ginger, garlic, star anise, dried chilli and stir-fry the aroma, add the fish along the side of the pot and cook into cooking wine, add two spoons of warm water, add 20g light soy sauce, 10g white sugar, 15g oyster sauce, turn the heat to medium and simmer until the fish pieces are soft and crispy;
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Step 7: When there is not much soup left in the pot, turn on the heat to dry the excess soup, and serve
Ingredients: Two Spanish mackerel, one white radish.
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Ingredients: A little ginger, half a tablespoon of cooking wine, a tablespoon of pepper, a tablespoon of miso soup sauce, a tablespoon of Korean spicy sauce, half a tablespoon of tomato sauce, a little less sugar than ketchup, half a tablespoon of dark soy sauce, a little salt, a small spring onion, appropriate amount of oil.
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step
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1, Spanish mackerel head and internal organs, clean, control water or dry the appearance and abdomen, cut into 5, 6cm wide segments, set aside.
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2. Slice ginger, peel the white radish, cut it into 1cm thick blocks, either semi-circle or round, and blanch it in a pot of boiling water for 2 minutes, so that the radish tastes more delicious, and will not have the smell of the radish itself very strong and light bitter.
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3. Put the oil in the pan, after the oil is hot, put the ginger slices, put the fish pieces in, fry both sides through, pour the cooking wine after frying, there will be water vapor floating out, the fish smell is basically removed, and sprinkle the surface with pepper.
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4. Take another frying pan, spread the radish block on the bottom of the pan, put the fish in the pan on the top, add water, and the surface of the fish, put the miso soup sauce, Korean spicy sauce, tomato sauce, white sugar, dark soy sauce into a small bowl, add 4 TBSP of water and mix well, put into the pot.
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5. After the soup is open, carefully stir the sauce to make it even, keep the fish on the top and the radish on the bottom, simmer on medium heat until the soup is almost received, remember to use a shovel to probe the bottom of the pot to avoid dry pot. When the soup is reduced to a third, taste it and add a little salt.
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6, the soup is basically collected (about half of the bowl), you can turn off the heat out of the pot, sprinkle with green Onions.
main ingredient
Spanish mackerel
ingredients
One boiled radish
Appropriate amount of onion, ginger and garlic
Star anise, Sichuan pepper appropriate amount
Tomato sauce, sweet sauce, moderate
Vinegar, cooking wine, soy sauce, sugar amount
step
1. Wash, heat the pan, put in oil, fry both sides golden brown. Set aside.
2. Wash, cut and set aside.
3. Get these things ready
4. Stir-fry hot oil, star anise, Chinese pepper, onion, ginger and garlic in tomato sauce, noodle sauce, Spanish mackerel, vinegar, cooking wine, soy sauce, salt, water, Spanish mackerel, then put water radish, bring to a boil, simmer for half an hour, out of the pot.
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Ingredients: Spanish mackerel 1, green radish 1, vermicel 100g
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Ingredients: Appropriate amount of salt, 1 TBSP of soy sauce, 1 TBSP of vegetable oil, 50g of pork belly, a little Sichuan pepper, 2 star anise, a little ginger powder, 5 cloves of garlic, 1 coriander, 1 TBSP of white sugar, 1 TBSP of cooking wine, 2 dried peppers, 1 onion
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Step 1
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First, wash and cut the fish into pieces, wash and cut the radish into large pieces, soft vermicelli with water, and cut the pork belly into thick slices.
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Step 2
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Prepare an iron pot, no water and vegetable oil hot pot, five minutes hot add Sichuan pepper with star anise, pork belly, then add dry pepper, gently stir-fry, add a spoonful of cooking wine, garlic cloves chopped into the pot, then stir evenly, and then add a bowl of water.
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Step 3
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Add salt, sugar, soy sauce to the pot, add fish pieces, code flat, sprinkle ginger powder on the surface, and garlic together into the pot, then drizzle a little soy sauce on the surface, spread the radish slices on the surface, cover the lid, simmer slowly
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Step 4
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For about 15 minutes, add vermicelli when the radish is soft, simmer for 5 minutes, and sprinkle with shallots on the surface
1, main ingredients: salted mackerel (dry)1, green radish 1, salad oil, a little MSG, onion, cooking wine, hot sauce, appropriate amount.
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2, salt mackerel dry rinse, cross cut into strips.
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3. Wash and shred the green radish.
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4. Mix the shredded radish and dried Spanish mackerel in a container.
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5, add appropriate amount of oil, cooking wine and Lao Gan Ma hot sauce.
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6, pressure into the pressure cooker, 5 minutes after gas off the heat.
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7, after natural exhaust, remove, sprinkle with MSG and green onion, stir evenly.