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Home practice of braised Spanish mackerel

1. Prepare ingredients: four Spanish mackerel, (spring onions, ginger, garlic, star anise, cinnamon, incense leaves, dried chili). Sliced garlic, ginger, chopped onions and set aside. Prepare Spanish mackerel, clean it up and change the surface to a knife. Heat the oil in a hot pot and put the Spanish mackerel in the pan. Pan-fry Spanish mackerel until golden on both sides and pour in onions, ginger, garlic, star anise, cinnamon, incense leaves and dried chili peppers.

2. Clean up the Spanish mackerel, scrape it clean and cut it into fish segments. Heat the pan and pour in the oil (more oil) until it is 70% hot. Put a small amount of prepared fish into the oil, fry it to yellow, and fry it four or five times. Put all the fried fish into the pan, pour in the cooking wine, then pour in vinegar and sugar, and slowly stir well. Then put the chopped onions, garlic, shredded ginger and red chili into the pot, and then put a little soy sauce.

Raw materials: Spanish mackerel, spring onions, ginger, garlic, star anise, pepper, cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, water, vegetable oil. The fish is cleaned up and cut into sections, and the fish body is cut into several knife edges, which is convenient to taste when burning. Cut green onions, ginger and garlic slices, star anise two, pepper right amount. Take a bowl, put onion, ginger and garlic star anise pepper, pour in the right amount of cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, water.

4. Preparation materials for braised Spanish mackerel: Spanish mackerel, onion, ginger and garlic, cooking wine, light soy sauce, old soy sauce, sugar, salt and water. Spanish mackerel descaled, Gill removed, visceral removed, head and tail removed, washed and cut into blocks. Cut the onion, ginger and garlic into fines and set aside. Cool the oil in a hot pot and saute the onion, ginger and garlic. Pan-fry the anchovy until golden on both sides.

5. Practice: wash the Spanish mackerel and cut it into oblique bones up to the depth of the main bone of Spanish mackerel, sprinkle with appropriate amount of salt and marinate for 20 minutes. Heat up the cooking oil in the pan and deep-fry the Spanish mackerel until golden brown.

Family braised Spanish mackerel

1. Raw material: 500g Spanish mackerel. Excipients: 10 grams of spring onions, 8 grams of ginger, 3 cloves of garlic, 8 grains of pepper, 4 grains of star anise, 12 grams of salt, 3 pieces of rock sugar, right amount of wine, 3 chili peppers in dry red wine, 2 green pepper (the spicy one), right amount of soy sauce and vinegar, right amount of edible oil, right amount of chicken essence. Wash the Spanish mackerel and cut them into oblique pieces with a knife. Sprinkle the right amount of salt and marinate for 20 minutes.

2. The production method of home version of braised Spanish mackerel is as follows: prepare the necessary ingredients, including Spanish mackerel, spring onions, ginger and garlic, light soy sauce, soy sauce, cooking wine, sugar, salt and so on. Wash the Spanish mackerel, remove the internal organs and fish head, and cut into tasty fish pieces. Marinate the fish with cooking wine and salt for about 15 minutes to remove the fishy smell.

3. First, wash the Spanish mackerel, remove the internal organs and fish scales, and then cut into sections. Cut a few knives on the fish to make it easy to taste. Next, marinate the fish with salt and cooking wine for 10 minutes. Cool oil in a hot pan and fry the fish until golden brown on both sides. Remove and set aside. Leave the bottom oil in the pan, add spring onions, ginger and garlic to stir-fry fragrance, add ketchup, sugar, soy sauce, cooking wine, water, and mix into braised sauce. Put the fish back in the pan, simmer over low heat until the soup is thick, sprinkle with chopped onions and serve.

4. Cut fresh Spanish mackerel into thin slices. Add the right amount of oil to the pan, add spring onions, ginger, dried chili peppers, a spoonful of soy sauce and a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot.

5. when making braised Spanish mackerel, remove the internal organs and gills of Spanish mackerel, wash them, cut them into thick slices, put cooking wine, ginger, chopped onions and soy sauce in the pan, stir well, marinate for 30 minutes, deep-fry until golden yellow on both sides, add pepper, chopped onions, ginger and other seasonings, stir-fry, add water to cook. Chopped garlic and sliced onions. Green onions can be used, which is the reason why we don't use green onions in my family.

The practice of braised Spanish mackerel (common practice of braised Spanish mackerel)

1. Prepare ingredients: four Spanish mackerel, (spring onions, ginger, garlic, star anise, cinnamon, incense leaves, dried chili). Sliced garlic, ginger, chopped onions and set aside. Prepare Spanish mackerel, clean it up and change the surface to a knife. Heat the oil in a hot pot and put the Spanish mackerel in the pan. Pan-fry Spanish mackerel until golden on both sides and pour in onions, ginger, garlic, star anise, cinnamon, incense leaves and dried chili peppers.

2. Preparation materials for braised Spanish mackerel: Spanish mackerel, onion, ginger and garlic, cooking wine, light soy sauce, old soy sauce, sugar, salt and water. Spanish mackerel descaled, Gill removed, visceral removed, head and tail removed, washed and cut into blocks. Cut the onion, ginger and garlic into fines and set aside. Cool the oil in a hot pot and saute the onion, ginger and garlic. Pan-fry the anchovy until golden on both sides.

Raw materials: Spanish mackerel, spring onions, ginger, garlic, star anise, pepper, cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, water, vegetable oil. The fish is cleaned up and cut into sections, and the fish body is cut into several knife edges, which is convenient to taste when burning. Cut green onions, ginger and garlic slices, star anise two, pepper right amount. Take a bowl, put onion, ginger and garlic star anise pepper, pour in the right amount of cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, water.

4. First, wash the Spanish mackerel, remove the internal organs, cut two or three flower knives on each side of the fish with a knife, and marinate it with salt and cooking wine for 10 minutes to taste. Add vegetable oil to the pan, heat the fish and fry until golden on both sides. Remove the fish and set aside. Leave the bottom oil in the pan and stir-fry with sliced ginger, garlic cloves and green onions.

5. Main ingredients: 600 grams of Spanish mackerel. Auxiliary seasoning: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of white sugar, 2 grams of chicken essence, 15 grams of beer, 2 grams of pepper (red, sharp, dry). Clean up the Spanish mackerel, scrape it clean and cut it into fish segments. Heat the pan and pour in the oil (more oil) until it is 70% hot.

6. Main ingredients: Spanish mackerel, ingredients: vegetable oil, salt, prickly ash, ginger, chives, spicy skin, cooking wine, sugar, coriander, chicken essence. Wash Spanish mackerel and clean the trash of fish belly again, marinate for about 10 minutes with salt, rinse and cut green onions and ginger, rinse and cut chives, and cut into spicy skin bubbles. Cool the oil in a hot pan, heat the mackerel in oil, fry until golden brown on both sides, and set aside the Spanish mackerel.

The authentic practice of braised Spanish mackerel in brown sauce

Raw materials: Spanish mackerel, spring onions, ginger, garlic, star anise, pepper, cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, water, vegetable oil. The fish is cleaned up and cut into sections, and the fish body is cut into several knife edges, which is convenient to taste when burning. Cut green onions, ginger and garlic slices, star anise two, pepper right amount. Take a bowl, put onion, ginger and garlic star anise pepper, pour in the right amount of cooking wine, oyster sauce, soy sauce, rice vinegar, sugar, water.

2. Remove the internal organs and wash the Spanish mackerel, cut into two centimeters, put the oil in the hot pot, and add the fillet. Stir-fry until the surface of the fish changes color, add sugar and stir-fry for one minute, add ginger and spring onions to stir-fry to taste. Add soy sauce, vinegar and liquor and stir well. Add water, salt and perfume to bring to a boil. Turn low heat and turn off heat for 10 minutes. Sprinkle a small amount of coriander, you can add liquor to remove the fishy smell, do not add monosodium glutamate.

3. Practice: remove the head, viscera, clean the Spanish mackerel, drain the water, cut the oblique knife into thick slices and put it in the basin, soak the pepper in advance, wash the spring onions and ginger, cut the green onions and ginger into the fish, add pepper water, salt and yellow rice wine, grasp and mix evenly, and marinate for half an hour.

4. Braise Spanish mackerel and cut them into oblique bones with a knife. Sprinkle proper amount of salt and marinate for 20 minutes. Heat up the cooking oil in the pan and deep-fry the Spanish mackerel until golden brown.

5, the right amount of sauce, dry chili right amount of braised Spanish mackerel 1 fresh Spanish mackerel 2 clean up, cut 3 oil heat put onion, ginger and garlic, dried chili, big sauce together stir-fry, under the braised fish section 4 add soy sauce, light soy sauce 5 add the right amount of water, salt, bring to the boil, turn to low heat and simmer until 6 soup juice is thick, add minced garlic out of the pot 7 fresh spicy braised Spanish mackerel, especially for children to eat.

6. The common practice of braised Spanish mackerel is as follows: chopped onions, sliced garlic, dried chili peppers, appropriate amount of pepper. Wash the Spanish mackerel, cut into pieces, drain and set aside. Make oil in the pan, put in the Spanish mackerel, and fry the Spanish mackerel on both sides with a medium torch. Add spring onions, garlic, dried chili peppers, pepper and soy sauce in turn and stir for 2 minutes. Add chicken essence, sugar and salt, heat up the juice and serve.