Special flavored Spanish mackerel

Overview

My daughter loves to eat fish, but I hate cooking fish, especially preparing fish, so whenever she is craving for fish, she will go to a restaurant to eat it. Oops, I know that the oil in the restaurant is not good, but for the sake of my child’s health, I should try my best to cook it!

Tags

• hot dishes
• bayu
• coriander
• dried sichuan pepper
• dry starch
• garlic
• light soy sauce
• msg
• onions
• thirteen incense
• white sugar
• white vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Heat the oil in a wok, not too much, just enough to fry a fish. Put the starched fish into the pan and fry for about two minutes, remove and drain the oil. Because there is less oil, only one fish is fried at a time, so it is not a pity to throw away the leftover oil from frying the fish.

   

2. 2 Pour an appropriate amount of sunflower oil into the wok. After the oil is hot, stir-fry the sugar over medium heat until it becomes light brown.

   

3. 3 Put the onion, ginger and fish into the wok without stirring. After the onion and ginger are fragrant, add boiling water so that the water does not cover the fish.

   

4. 4 Put the onion, ginger and fish into the wok without stirring. After the onion and ginger are fragrant, add boiling water so that the water does not cover the fish.

   

5. 5 Stew the fish over medium-high heat, add Sichuan peppercorns, light soy sauce, thirteen spices, white vinegar, and salt in sequence. Turn the fish once in the middle to let it absorb the flavor. After five minutes, add MSG and garlic, and reduce the juice over high heat.