What's the best way to stew Spanish mackerel?

There are many ways to cook Spanish mackerel. For example, many people like to stew it. Because stewing Spanish mackerel can fully bring out the delicious taste of Spanish mackerel. In addition, it can also enable people to better absorb the nutrients of Spanish mackerel. When stewing Spanish mackerel, you can also add different ingredients. So, what is the best way to stew Spanish mackerel? Below I will introduce to you several common methods of stewing Spanish mackerel!

1. Home-cooked Spanish mackerel stew

Ingredients: 600 grams of Spanish mackerel, 1 star anise, 15 peppercorns, 3 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of scallion segments, ginger slices, garlic slices, 2-3 dried red peppers, appropriate amount of chopped coriander.

Production:

1. Clean the Spanish mackerel, drain the water, cut into 5cm wide sections, dip in dry flour, and then shake off the excess flour;

2. Heat the pan with oil, add the Spanish mackerel coated with flour, and fry until both sides are firm. Remove the fish and set aside.

3. Heat the pan with oil, add spices and peppercorns and fry until fragrant, but don’t burn them. Then add onion, ginger, garlic and dried red pepper and fry briefly.

4. Put the fried Spanish mackerel into the pot, turn down the heat, and fry it briefly with the seasonings in the pot. Then pour in vinegar, cooking wine, soy sauce, sugar, and a small amount of salt, and simmer over low heat for 2-3 minutes;

5. Add boiling water, bring to a boil over high heat, then simmer over low heat for 20 minutes. It is best to turn the fish over halfway through.

6. When the soup is almost gone, add chicken essence and some garlic slices, then turn the fish over to allow the seasoning to dissolve, and finally sprinkle with coriander when serving.

2. Spanish mackerel stewed with frozen tofu

Ingredients: half a Spanish mackerel, 250g frozen tofu, appropriate amount of oil, salt, cooking wine, onion, ginger, garlic, star anise, cinnamon, and soy sauce.

practice:

(1) Remove the internal organs of half a Spanish mackerel.

(2) Cut into sections.

(3) Prepare the ingredients.

(4) Frozen tofu.

(5) Heat oil and sauté scallions, ginger, and garlic, then add the Spanish mackerel.

(6) Add soy sauce.

(7) Add water, salt, chili pepper, and cinnamon.

(8) Add frozen tofu.

(9) Stew until cooked.

3. Tomato stewed Spanish mackerel

Ingredients: 300 grams of peeled tomatoes, 1 fresh mackerel (about 750 grams), appropriate amounts of scallion segments, ginger slices, pepper oil, cooking wine, salt, MSG, broth, pepper powder, and sesame oil.

practice:

1. Cut tomatoes into dice, remove the internal organs of Spanish mackerel, clean the gills, and cut into thick pieces with a slanting knife.

2. Heat 120g of pepper oil in a spoon, put the Spanish mackerel pieces in one by one, fry both sides until hard, add onion and ginger, add cooking wine, then add 750g of broth, bring to a boil over high heat, and simmer over low heat.

3. Heat the pepper oil in another spoon, add the chopped green onion and cook, then add the tomatoes and stir-fry until soft. Pour into the Spanish mackerel and simmer for 10 minutes until the soup is thick and the fish is cooked. Then add MSG, salt and pepper to season. Pick out the green onion and ginger, put into the alcohol pot, sprinkle with chopped coriander and drizzle with sesame oil, and eat while heating.