What are the ingredients of braised Spanish mackerel in Jiaodong?

Materials of braised Spanish mackerel in Jiaodong: sweet noodle sauce (bean paste), sugar, soy sauce, cooking wine and ginger slices. Garlic, fennel Onion, peanut oil, sesame oil

Vinegar monosodium glutamate last. Marinate the fish first.

Take yellow croaker as an example to talk about the practice;

On a small fire, put a little oil in the frying spoon, enlarge the ingredients and shallots, saute until fragrant, and add sugar. Generally put four tablespoons, add bean paste, stir fry a little, pour cooking wine along the side of the pot, add fish after boiling, then add bone soup or warm water, and add a few drops of vinegar. When the fire boils, turn it down and add ginger slices five minutes later. At this time, the fish protein has solidified, and adding ginger can effectively remove its fishy smell. There is a folk saying: a thousand tofu rolls a million fish, which means that fish are not afraid of stewing for a long time. Generally, after a quarter of an hour, the soup becomes stronger and stronger. In the meantime, you can shake the pot to prevent the fish from touching the pot. Then turn the fire to collect the juice. When the soup is as thick as honey, you are done. The dishes were served on the table, and the room was full of fragrance and saliva.

The typical practice in Jiaodong is to add a few pieces of non-flowering meat or fat slices in the frying pan to make the fish smell more intense. Yellow flower fish is delicious, no matter how it is cooked. If you cook Spanish mackerel, you can add some tofu to stew after adding soup. Fish is as delicious as tofu. This is usually the case in our family. I didn't eat much tofu before, but now I consume more tofu. Besides Spanish mackerel, hairtail can be cooked in the same way, but hairtail is not suitable for stewing with tofu. You can thicken vermicelli and radish pieces, which is enough to make people drool. Most other marine fish can be cooked according to law. People who like spicy food can add a proper amount of red pepper, but not too much, otherwise the fish flavor will be masked.