Stewed Spanish mackerel and radish recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Remove the head and tail of Spanish mackerel, remove the internal organs, clean them, and then cut them into 6cm wide chunks obliquely. Wash red and green pepper and cut into 1cm wide circles. Cut the scallion into sections. Peel the green radish. First cut into 2cm thick slices. Then cut the cross knife. Cut the slices into four pieces.

Step3:Put the soy sauce, chili sauce, chili powder, cooking wine, sugar, white pepper, garlic powder, ginger powder and sesame oil into a container. Mix with a spoon to make the sauce.

Step4:Put water in the pot and boil. Put in radish and cook for about 2 minutes. Take out the radish for use. Pour out the boiled water.

Step5:Rinse the pot. Add Spanish mackerel, pepper and scallion into water (the water volume is about the same as that of the fish). Heat it in high heat. Boil it with water.

Step6:Pour in the sauce and mix well. Change to medium low heat and cook until the soup is thick. But don't boil it dry. Stew for about 20 minutes. Put in the boiled radish. Change to high heat. Open the lid and continue to stew for 5 minutes.

Cooking tips:1. Spanish mackerel belongs to sea fish. Friends in inland cities can only eat fresh ice. When selecting, fish eyes should be highlighted. The ridge lines are obvious. The glossy ones are fresh. 2. Spanish mackerel has only one big thorn and many meat. It's suitable for people who dislike fish trouble. But. The taste of sea fish is somewhat fishy. So. Spanish mackerel is suitable for stewing with sauce. 3. The green radish has a sweet taste, and the taste of radish is stronger than that of white radish. If you can't buy it, you can use white radish. 4. Don't cut the radish too small and thin, or it will be gone once stewed. I personally think that after stewing radish, it's better than fish. If there are cabbages, eggplant and so on at home, they can also be put together. It will be better to eat. 5. Don't cut Spanish mackerel too small, or the meat will be scattered easily. 6. Chili sauce is easy to paste. When the soup is less, stir the bottom of the pot from time to time. 7. There's no oil in this dish. But after stewing, it won't be tasteless at all