Detailed introduction of raw materials
main material
Fried mackerel
condiment
Oil, salt, oil consumption, monosodium glutamate, old wine, ginger slices, garlic
working methods
Exercise 1
1, decapitated mackerel
2. Wash and dry the fried mackerel.
Fried mackerel
Then cut a thick piece of1-1.5cm.
3, sprinkle with appropriate salt and monosodium glutamate, fuel consumption, some old wine pickling.
4, frying pan to oil
5, seven points hot into the pot to fry. After frying for one minute, turn to medium heat and fry for more than ten minutes, then turn over.
6. Saute ginger slices and garlic in another pot and add a little water.
7. Add fried mackerel and stew.
Exercise 2
1. Take the middle part of chilled mackerel, wash it and wipe it dry, then cut it into 1- 1.5 cm thick slices, pour a little pure grain wine and marinate it for more than ten minutes. Eliminate residual liquid, apply refined salt (slightly more than usual to avoid being too salty), and sprinkle with ginger foam.
.
Put into an airtight container and marinate in the refrigerator for 24 hours.
2. Pour 75 ml of oil into a hot pot to medium-high temperature. Fry the small fish to remove ginger foam, put them into the pot one by one, fry them on high fire for 1 min, then turn to slow fire and fry them until crisp and yellow, then turn to noodles and cook as usual.
3. Pour a small amount of water from the pot to prevent the fish from being short of water. Blow the surface layer dry and set the plate.
See if the method of frying mackerel is very simple, especially suitable for young friends. I like fried mackerel very much, whether I am a novice who has been cooking for a while or an expert who can cook.