The method of braised mackerel

Health benefits

Bayu: cough suppressant

Mushrooms: Detoxification

Winter bamboo shoots: clearing heat

Ingredients and materials

Bayu 600 grams

15g shiitake mushrooms

10 grams of winter bamboo shoots

20 grams of pork belly

10g scallion

Ginger 10g

10 grams of garlic

10g coriander

10 grams of salt

10 grams of monosodium glutamate

10 grams of chicken powder

Old draw 10 grams

10g Sichuan peppercorns

2 pieces of bulk material

5 grams of dried chili peppers

10 grams of cooking wine

5 grams of pepper powder

10 grams of white sugar

15g of rice vinegar

The method of braised mackerel

1. Kill and wash the mackerel thoroughly for later use.

2. Slice scallions, ginger, and garlic, wash and slice shiitake mushrooms.

3. Wash and slice winter bamboo shoots, slice pork belly, and wash and cut cilantro into sections.

4. Put 15 grams of salad oil into the pot, heat the oil over high heat until 70% hot, add 2 large ingredients, 10 grams of Sichuan peppercorns, 20 grams of pork belly, and stir fry over high heat until fragrant.

5. Then add 10 grams of scallions, ginger, and garlic, and continue to stir fry over high heat until fragrant.

6. After stir frying, add 10 grams of winter bamboo shoots, 15 grams of shiitake mushrooms, and 10 grams of added wine, and stir fry.

7. Add 1500 grams of water, 10 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken powder, 10 grams of white sugar, 15 grams of rice vinegar, 5 grams of pepper powder, 10 grams of dark soy sauce, and 5 grams of dried chili. Bring to a boil over high heat.

8.At this point, add the washed mackerel, turn to medium heat, cover the pot and stew for 10 minutes.

9. After stewing, remove the mackerel platter and place sliced mushrooms and winter bamboo shoots on top.

10. Collect the sauce over high heat, pour the soup over the fish, and sprinkle 10 grams of cilantro.

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