The method of smoking Spanish mackerel is as follows:
1. Choose 2 fresh or frozen mackerel, about 750 grams. Cut green onions and ginger slices.
2. Don’t rush to deal with the internal organs first, especially the frozen mackerel. Be sure to cut it into sections first and then clean it, so that the belly part of the fish is connected, the fish meat is not damaged, and the appearance is complete and beautiful. . Cut the Spanish mackerel into 1.5cm thick slices from head to tail, either with an oblique or straight knife.
3. Remove the internal organs from the cut mackerel pieces and cut off the gills. Then clean the processed Spanish mackerel and put it into a larger container. Add 15 grams of shredded green onions, 10 grams of shredded ginger, 2 grams of salt, 30 grams of cooking wine, and a small amount of pepper, and marinate for 25 minutes. Pick off the green onion and ginger shreds on the surface of the fish pieces, use kitchen paper or cotton cloth to absorb the moisture on the surface, add 2 grams of dark soy sauce, and marinate in sauce for 5 minutes. The fried fish pieces will be rosy and beautiful in color.
4. Pour enough vegetable oil into the pot. The oil temperature is 70% to 80% hot, about 220 degrees. Add the marinated mackerel pieces and fry until the surface shows an attractive red color. , be sure to fry until crispy and thoroughly fried, remove and control oil.
5. Pour 30 grams of vegetable oil into the pot. When it is 40 to 50% hot, add scallions and ginger slices and stir-fry until fragrant. Add 30 grams of soy sauce and stir-fry again until fragrant. Add the fried mackerel pieces and pour in clear soup or water to cover the fish pieces. Add 2 grams of salt, 10 grams of sugar, a small amount of pepper, 2 grams of five-spice powder, 30 grams of cooking wine, and 2 grams of dark soy sauce. After the fire comes to a boil, change to medium to low heat and continue cooking.
6. When the soup is almost thickened, add 1g of MSG (optional), continue to drain the soup, pour 10g of pepper oil, and stop the fire.