As the saying goes, "winter supplement, spring to fight the tiger", in addition to paying attention to cold protection and warmth in winter, usually eat more warm and yang, nourish yin and moist lungs food. Pay attention to the comprehensive combination of nutrition, only in this way can you enhance immunity and live a healthy winter.
Fish is one of the most popular meats among the people, it is tender, high in protein and low in fat. Fish meat with tofu, vegetable stew soup for children to drink, brain tonic and help physical development at the same time.
Compared with freshwater fish, marine fish has a small fishy taste, rich in minerals and vitamins, and is very delicious regardless of steaming, braised or boiled soup. In the winter, when I see mackerel in the seafood market, I always have to buy a few, it is a delicate and nutritious deep-sea fish, can not be artificially farmed, the market is sold wild.
5 mackerel, which cost me nearly 100 yuan, was made into a dish that the children at home especially liked, and with it they could eat two more bowls of rice. Today, Mei Jie shared the practice of mackerel to everyone.
【Braised Mackerel】
Ingredients: Mackerel, shallot, ginger, garlic, chili pepper, peppercorns, star anise, cooking wine, oyster sauce, soy sauce, watercress paste, sugar, salt.
Step 1: Wash the surface of the mackerel, remove the internal organs in the fish's stomach, and remove the gills. The fish stomach is easy to leave a black film, its taste is fishy, tear off and clean.
Step 2: Cut off the head and tail of the mackerel, then cut the fish into 2-3 cm thick slices, add the appropriate amount of cooking wine, soy sauce and fine salt and marinate for 20 minutes. Then rinse the fish cubes and dry the surface with kitchen paper towels.
Whether you make braised fish or vinegar fish, you must be marinated to remove the fishy smell. Salting the fish will make the fish firmer and facilitate subsequent flavoring.
Step 3: Add cooking oil to the pan and heat it to 70%, put the fish pieces along the edge of the pan and fry them slowly until browned on both sides. Note that the amount of oil does not need to be too much, otherwise it will be greasy. After frying, the fish is not easy to crush, and it can also remove the fishy smell.
Step 4: Heat the pan with cold oil, pour in the green onion, ginger, garlic, peppercorns, peppers and stir-fry to create the aroma, then add the bean paste and stir-fry, then add oyster sauce and raw soy sauce. Prepare the right amount of water into the pot, add the fried fish pieces, add cooking wine, star anise and cook until the water boils, then add a little salt and sugar to taste.
After stirring well, simmer for 15-20 minutes on low heat, collect the juice on high heat and plate. As the saying goes, "a thousand rolls of tofu and a thousand rolls of fish", the whole process must not be in a hurry.
Plate it, sprinkle it with some coriander, and the delicious and nourishing braised mackerel is ready. The fish is wrapped in a delicious soup, delicate in the mouth, and there is almost no fishy taste. Take a bite late in the night in winter, the stomach and body are warm, especially suitable for children and the elderly at home.
<h1 class="pgc-h-arrow-right" > Meijie has something to say:</h1>
1, to remove the fishy taste of fish, cooking to use cooking wine, star anise, pepper, ginger, according to personal preferences can also add some vinegar.
2, do not make braised mackerel directly under the pot, first marinate to remove fishy, and then put into the frying pan until both sides are golden brown. In this way, the fish is not easy to disperse, and it is particularly delicious without fishy taste.
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