Braised air-dried Spanish mackerel

Ingredients for braised air-dried Spanish mackerel

One piece of mackerel and one green onion

Half a piece of ginger is soaked in water Half a bowl of fungus

Two tablespoons of very fresh soy sauce and three tablespoons of cooking wine

5g of salt and an appropriate amount of oil

One red pepper

Braised in soy sauce How to make air-dried Spanish mackerel

Step 1

Prepare the ingredients

Step 2

After the pot is hot, pour in peanut oil.

Step 3

The so-called hot pot is to warm the oil. When the oil looks like it is smoking, pour in the Spanish mackerel and simply pass the oil.

Step 4

Add onion, ginger, red pepper and fish and stir-fry.

Step 5

When both sides of the fish are basically fried with oil, pour in the very fresh soy sauce.

Step 6

Add cooking wine and salt.

Step 7

Pour in warm water until half of the fish is covered, cover and bring to a boil over high heat, then simmer over low heat for half an hour.

Step 8

Add the soaked fungus during the stew.

Step 9

After stewing, take it out of the pot and serve.

Air-dried Spanish mackerel

1. Ingredients: 6 fresh mackerel (about 8 pounds in total),

2. Ingredients: 50 grams of green onion slices, 20 grams of ginger slices

3. Seasonings: 50 grams of salt, 10 grams of sugar, 5 grams of strong liquor, 10 grams of Sichuan peppercorns, 3g of Sichuan peppercorn powder,

How to make air-dried mackerel< /p>

1. First, separate the Spanish mackerel from the back and connect it to the abdomen, remove the gills and internal organs;

2. Slice the green onions and ginger into a bowl, and add all the seasonings Stir evenly;

3. Put the cleaned Spanish mackerel into the basin, and spread the mixed seasoning evenly on the fish meat and belly;

4. Evenly coat each piece Apply seasonings and marinate for about six hours;

5. Hang the marinated mackerel with a rope in a ventilated place to dry for about five days;