Braised Spanish Mackerel with Chopped Pepper

Overview

The sea, which had been closed for five months, has reopened. Fresh small Spanish mackerel are constantly being transported from the sea to the market, and then onto the dining tables of Jiaodong people. The market price ranges from a few yuan to more than ten yuan per pound depending on the size, which is very close to the people. Local residents like to eat Spanish mackerel, and there are many ways to cook it. It can be steamed, braised, stewed in sauce, fried, made into dumplings, and boiled into meatballs. The mackerel can also be dried to make dried salted fish, which can then be soaked and reprocessed by steaming, frying, or cooking. In the past, many companies would distribute frozen mackerel and frozen hairtail to their employees every time they distributed new year's goods during the Chinese New Year. The employees would happily take the new year's goods home to reunite with their families. The seasoning used in my Spanish mackerel dish is different from the traditional local ingredients. I adjusted the recipe according to my ideas. The finished dish has a unique flavor. The fresh fish meat is mixed with the aroma of soy sauce, chopped pepper, garlic and Huadiao wine. Compared with the thick oily red sauce, it is a little fresh in the heavy makeup, bringing a different experience to the taste buds. Anyone who is interested should try it.

Tags

• seafood
• hunan cuisine
• lunch
• dinner
• bayu
• chopped pepper
• huadiao wine
• lee kum kee steamed fish with soy sauce
• old soy sauce
• onions
• original soy sauce
• star anise
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Wash the scallions, cut the scallions into sections, and cut the scallion leaves into chopped green onions. Just break up and peel the garlic with a knife, no need to chop it.

   

2. 2 Remove the gills and internal organs of the Spanish mackerel and wash it.

   

3. 3 Make a few cuts on both sides of the fish, apply a thin layer of salt on the inside and outside, and season for 20 minutes.

   

4. 4 Use kitchen paper to dry the fish body and dip a little dry flour on both sides (to prevent the fish from sticking to the pan when frying).

   

5. 5 Wash the pot, dry it, add an appropriate amount of peanut oil and heat it until it is 70% to 80% hot. Shake the oil in the pot so that the bottom of the pot is coated with oil. Then gently put the Spanish mackerel into the oil pan and fry one side first. Do not flip the fish at will during the frying process to avoid frying the fish. Wait patiently until it is fried properly.

   

6. 6 Flip and cook the other side. The fish meat is relatively tender, so be careful not to turn it over when turning it over. If you have a non-stick pan, try to fry fish in a non-stick pan.

   

7. 7 Pour soy sauce, original soy sauce, dark soy sauce over the fish, and add an appropriate amount of water. The amount of water should be even with the fish body.

   

8. 8 Add Huadiao wine, star anise, garlic, chopped pepper, scallion white segments, and sugar. After the fire boils, turn to medium heat. Keep pouring the soup onto the fish during the process, and then test the saltiness. If it is salty, add salt as appropriate until less than half a bowl of water is left in the pot, then turn off the heat. If you don't like the soup, you can boil the soup directly in the pot. The fish will be firmer and more flavorful, and the texture will be different from that with soup.

   

9. 9 Put the fish on a plate. Use the soup in the pot to thicken the sauce, pour it over the fish, and sprinkle with chopped green onion and a little red pepper for decoration. You don’t need to thicken it either.

   

10. 10 Finished product