Sweet and sour Spanish mackerel
material
One Spanish mackerel, chopped green onion, ginger slices and garlic slices.
working methods
1. Spanish mackerel was washed and cut into pieces about 1.5cm thick.
2. Stick the dried starch on the Spanish mackerel, and put a proper amount of cooking oil in the pot over medium heat.
3. When the oil temperature is about 70% hot, put the Spanish mackerel into the frying pan and fry until both sides are slightly yellow.
4. Put the fried Spanish mackerel into the pot, pour in the water just after the Spanish mackerel, add appropriate amount of yellow wine, sugar, soy sauce, ginger slices and garlic slices, and simmer over medium heat.
5. stew for about 20 minutes to collect the soup, and add the right amount of salt, monosodium glutamate, chopped green onion, a little more vinegar and the right amount of water starch prepared in advance.
Spanish mackerel is tender in meat, delicious in taste and rich in nutrients such as protein, vitamin A and mineral mackerel (mainly calcium). Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. Spanish mackerel meat is spiny, delicious and nutritious. Rich in protein and fat, it can supplement calcium and relieve physical weakness. It is a good recipe type for health care and is suitable for all kinds of people.
Everyone has learned the specific method of sweet and sour Spanish mackerel. The method is simple and nutritious. Supplementing protein, fat, cholesterol, vitamins and other nutrients. Delicious and nutritious, relieving anemia. And it is a low-fat and low-cholesterol food type, suitable for all kinds of people. Try something with high nutritional value.