Two formulations are available:
First, fry mackerel.
Ingredients: 400g mackerel.
Seasoning: peanut oil, Jiang Mo, liquor and salt.
Exercise:
1. Take the middle section of chilled mackerel, wash it, dry it, cut it into 1- 1.5 cm thick slices, and marinate it with a little white wine for a few minutes. Remove the residual liquid, smear with fine salt (slightly more than usual, to avoid being too salty), sprinkle with Jiang Mo, put in a sealed container, and marinate in the freezer for 24 hours.
2. Pour 75 ml of oil into a hot pot at medium and high temperature. Take Jiang Mo out of the fish pieces, put them into the pot one by one, and fry them on high fire for 1 min, then turn to low fire and fry them until they are brown and fragrant, then turn to noodles and fry them as usual.
3. Pour a small amount of water from the pot to prevent the fish from losing too much water. Blow the surface dry and put it on a plate.
Second, mushroom mackerel.
Raw materials:
300 grams of mackerel and 50 grams of white mushroom slices. Four tablespoons salad oil
(1) A little chopped green onion and white wine, a spoonful of mashed garlic and 60 grams of butter.
(b) One teaspoon of salt, half a teaspoon of pepper, two teaspoons of flour and two teaspoons of lemon juice.
Exercise:
1. Wash mackerel, wipe dry, add seasoning (b) and mix well.
2. Add two spoonfuls of salad oil to the wok, heat for 5 minutes, add the fish, fry thoroughly on both sides, heat for 3 minutes, and turn the noodles once in the middle.
3. Add two tablespoons salad oil to the dish, heat for 2 minutes, add mushroom slices and seasoning (a), mix well, heat for 1 minute, take it out and pour it on mackerel.
I hope it is useful to you, and I hope to adopt it ~