Smoked Spanish mackerel was learned by my sister-in-law in Weihai more than ten years ago. After several years of continuous improvement, there are so many seasonings to choose from in the supermarket. My smoked Spanish mackerel is more and more popular with consumers, especially my daughter. Whenever I draw a delicious Spanish mackerel, she can't wait to pick up the chopsticks and bend down to keep the nearest distance from the plate. I ate a few slices without looking up and said, "It's delicious, it's delicious!" "Until you eat burps. Watching her daughter gobble up, a sense of accomplishment and happiness of maternal love arises spontaneously.
Actually, my smoked Spanish mackerel is very simple. If it is a new Spanish mackerel just bought from the market, it is best to put it in the refrigerator and freeze it until it can be cut with a knife. If it is just taken out of the refrigerator, it needs to be thawed for a period of time, but it can't be thawed for too long, so that the whole fish becomes soft and the sliced fillets don't slice. The thickness of the fillet is about 1 cm. Find a clean dish basin, put the sliced fish slices in the dish basin one by one, and then sprinkle the seasoning juice evenly. The key to the taste of smoked Spanish mackerel is the preparation of sauce. Different teachers have different preparations. My approach is: put a proper amount of minced onion, ginger and garlic into soy sauce (preferably Hayes soy sauce in Weihai), then add star anise, proper amount of sugar, cumin or barbecue material bought from supermarket, and then add a certain amount of cooking wine or beer. The specific amount of sauce prepared depends on the number of fish to be smoked, and the sauce is limited to the smoked Spanish mackerel. Stir the sliced Spanish mackerel and sauce gently and evenly, and start smoking about two hours later. When smoking Spanish mackerel, first pour peanut oil into the pot and heat it until the oil boils, then gently put the sliced Spanish mackerel into the pot. Don't put too much at once. It should float on the oil to drain and keep turning. It usually takes five minutes to cook. The smoked fish out of the pot is light black, with a unique flavor and a hint of barbecue, which is delicious.
This is my original method of smoking Spanish mackerel. How about if you want to smoke Spanish mackerel, you might as well try it.