Chinese Food
Red cabbage menu & Spanish mackerel stew @ mother's Apprentice
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I learned this dish from my mother. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Spanish mackerel to viscera. Wash. Control moisture. Slice the green onion. Peel the garlic. Slice the ginger.
Step2:Start the frying pan. Put Spanish mackerel into it. Don't turn over the side in a hurry when frying in high heat. When the skin turns yellow and hard, turn over the other side to continue frying. Then the skin won't break.
Step3:The fire will not change. When this side is almost fried, add pepper, onion, ginger and garlic. Stir fry the fragrance. Pour vinegar and cooking wine along the outer circle of the fish and between the two fish.
Step4:The fire doesn't change. Keep going.
Step5:The fire doesn't change. Keep going into the old ma
Step6:Add water that just covers the fish.
Step7:Bring to a boil over high heat. Turn to medium heat, cover and cook until 1 / 3 of the soup is left. Open the cover and continue to cook until the soup is left at the bottom of the pot. Use two shovels to scoop the fish out of the plate. Pour in the remaining soup. Put on the side dishes.
Step8:Finished produc
Step9:Finished produc
Step10:Finished produc
Cooking tips:@ when you fry the fish, you must use a big fire. But don't fry it. Touch it with a shovel and move it to fry it. be careful. I'm not using a non stick pot. It's a raw iron pot. The cooked fish is fragrant. @There must be so much vinegar. That's right. The taste guarantees you like it. @Why use green? Because the green onion is more nutritious than the white onion. It is the part irradiated by the sunlight. There are skills in making delicious dishes.
