How to cook smoked Spanish mackerel is simple

How to cook smoked Spanish mackerel is simple. Spanish mackerel has the nutritional effects of invigorating qi and relieving cough, and it has a certain effect on people who are weak and cough. The meat of Spanish mackerel is firm and the meat is prickly, so many people like to eat it. How to cook smoked Spanish mackerel well? How to smoke Spanish mackerel is easy to eat. 1

How to smoke Spanish mackerel

1. Head and viscera of Spanish mackerel are removed, cut into small pieces, washed and drained, put into a basin, add 1 teaspoon of all marinating wine, appropriate amount of shredded ginger, 1 teaspoon of light soy sauce and 1 teaspoon of light soy sauce, grab well, and marinate in the refrigerator overnight

. Air-dry

3. Add all the soup ingredients except monosodium glutamate and sesame oil (4-5 tablespoons of old vinegar, 4-5 tablespoons of sugar, 1 teaspoon of salt, 3-4 slices of licorice, 3 slices of fragrant leaves, 2 dried peppers, 1 teaspoon of spiced powder and a little white wine) to the boiling pot, then pour in a proper amount of water (depending on the fish pieces), and continue to cook for a few minutes after boiling (old vinegar) Then let it cool completely

4. Pour enough oil into the oil pan, heat it to 51% heat, put the dried fish pieces one by one, turn to low heat and fry them for seven or eight minutes to fry the fish bones thoroughly, and then take them out

5. Continue to heat the oil in the pan to 81% heat, add the fried fish pieces, fry them for half a minute, then take them out, and quickly soak them in the juice of step 3 for more than 1 hours

.

2. Frozen seafood is also a part of our life due to the restriction of the growth period and migration period of seafood, so as to meet the emergency needs. Frozen seafood is not suitable for steaming and light seasoning, and most of it needs to be seasoned with heavy taste. For example, frozen Spanish mackerel, the meat quality is still thick, but it loses its original freshness. The general burning and stewing methods feel that the taste floats on the surface, but the meat is tasteless, but it is a pity to discard it, and it is greasy to eat more. Smoked Spanish mackerel, after full pickling, frying and soaking, not only tastes thoroughly, but also makes the fleshy meat tight and chewy, and the bones are crisp and edible, so I think smoked Spanish mackerel is a good way to deal with frozen Spanish mackerel. How to make smoked Spanish mackerel delicious and simple? 2

Tips for smoked Spanish mackerel:

1. Never gut fresh Spanish mackerel first, and then remove the internal organs and fish blood, so that the belly of Spanish mackerel is a ring, and the fish fillet will not be deformed when frying fish.

2. Cut the fish fillets into 1-5cm thick slices, neither too thin nor too thick, for if they are too thin, they will be easily broken during pickling and frying, and if they are too thick, they will not be easy to taste.

3. In the process of salting and turning fish, the movements should be light to avoid breaking the fish.

4. When the oil is hot, put the fish in the oil pan. Never turn it over immediately after the fish is put in the oil pan, otherwise it will not be easy to form, and one side will turn brown and then turn the other side.

5, add as little soy sauce as possible, because the color is easy to be dark after high-temperature frying, and it is easy to be too heavy after stewing, and the appearance is not good.

The way to smoke the squid

A fresh squid with bright red gills and mucus. Fresh fish is elastic and tight, stale dead fish is not elastic when pressed, and the fish is divergent.

Cut off the head of Spanish mackerel with a sharp knife

Never open the throat, and then cut the fish into pieces about 1-5 cm thick.

then remove some impurities from the abdominal cavity of fish fillets, and the fish blood must be removed.

fill the big basin with clear water, and wash it with Spanish mackerel.

take out the Spanish mackerel, control the purified water, put it in a basin, then add onion and ginger slices and cook wine.

add a proper amount of salt

gently mix the seasoning and marinate for half an hour.

drain the salted fish pieces with kitchen paper.

dish the dried fish fillets

put some oil in the pan, and the amount of oil should not exceed that of the fish fillets. Put the fish fillets in hot oil

and fry until both sides of the fish are golden. Take out the oil-controlled

attractive fish fillets

Prepare seasonings (put a few star anises if there is no spiced noodles)

Add cooking oil to the wok, and add onion, ginger and so on.

add a proper amount of spiced powder, soy sauce, soy sauce and cooking wine

wait for the seasoning juice to boil away

add the fried fish pieces, boil over high fire and simmer over low fire, until the juice is thick and turns to low fire, and the soup is dried.

add appropriate amount of salt and chicken essence

bring to a boil over high fire and simmer over low fire, until the juice becomes thick and turns to low fire

the soup can be taken out.

delicious smoked Spanish mackerel is a good food for guests

It's so tempting ~ ~ ~ ~ How to make smoked Spanish mackerel delicious and simple? 3

Spanish mackerel is a common marine fish, with compact meat and few thorns, which is very popular among people. Common Spanish mackerel cooking methods include frying, frying, roasting, stewing and so on, which are all fresh. Among them, smoked Spanish mackerel is a well-known way to eat. After marinating Spanish mackerel with different flavors, it is very delicious, affordable and cost-effective, and is widely loved by everyone. It is a rare delicacy.

required ingredients: Spanish mackerel, onion, ginger and garlic, cooking oil, salt, pepper, allspice powder, cooking wine, soy sauce, white sugar, thirteen spices, cumin powder, chicken essence, pepper powder, rice vinegar, cooking wine

Production steps:

1. It is best to buy fresh Spanish mackerel, in fact.

2. Cut Spanish mackerel and put it in a bowl. Add salt, spiced powder, white sugar, thirteen spices, cumin powder, chicken essence and pepper powder into the bowl, and pour in rice vinegar, cooking wine and light soy sauce. Mix the Spanish mackerel segments evenly with chopsticks, so that each piece of fish is evenly wrapped with seasoning and marinated for about six hours. During this period, turn the Spanish mackerel with chopsticks every two hours, so that the Spanish mackerel can be fully flavored. I don't recommend adding soy sauce during pickling, because the fried color will be ugly. Light soy sauce is enough.

3. Then take out the Spanish mackerel pieces and wipe the water with a kitchen towel. Heat the oil from the pan. When the oil temperature is 71% hot, add Spanish mackerel and fry. The oil temperature should not be too low, and fry for about five minutes. Take out the Spanish mackerel when it is golden yellow.

4. Leave a little base oil in the pot, add onion, ginger and garlic to saute until fragrant, pepper, star anise, dried pepper and fragrant leaves to saute until fragrant, add appropriate amount of water, add fish pieces to boil over low heat, and simmer for 21 minutes. I don't recommend that the soup be very thick, so you can turn off the fire when it is almost time, and let the Spanish mackerel soak in the soup and wait for it.

Many friends will have this problem. Smoked Spanish mackerel is not used in the production process at all. Why is it called smoked Spanish mackerel? In fact, smoked Spanish mackerel is different from smoked or sugar smoked in Sichuan. It is called smoked fish because the taste is similar to bacon. Of course, smoked fish is not limited to Spanish mackerel, and many kinds of fish can be made in this way.

There are several points to pay attention to in the process of making. Don't make mistakes:

1. Don't gut the Spanish mackerel before cutting it, which is easier to keep the integrity of the Spanish mackerel. It is best to cut frozen Spanish mackerel in a semi-thawed state.

2. When frying Spanish mackerel, the temperature must be slightly higher. Don't stir it back and forth after adding Spanish mackerel to prevent the fish from scattering. You can fry it dry, so that you can absorb more flavor when stewing, and it is not easy to disperse.

3. When making smoked Spanish mackerel, you must remember the step of "curing first, then frying". Friends who have time recommend curing one night in advance until frying the next day, so that the taste of Spanish mackerel pieces is better, the taste is more compact and fragrant, and the fish is not easy to break.

4. During frying, try not to pat powder for frying. Although frying with flour can better lock the taste of fish, the flavor effect of soup spices will be obviously reduced when the smoked Spanish mackerel with flour is smoked with sugar, so everyone should pay attention here.