Mackerel is a kind of marine fish with very good quality. Its meat is tender, rich in gum and delicious, which is deeply loved by diners. Usually, the most popular way to eat is as follows: 1. Steamed salted mackerel slices, 2 slices. Fried mackerel slices, 3. Clear soup mackerel balls, 4. Jiaozi stuffed with mackerel. Braised mackerel, all delicious. As time is limited, I won't introduce the specific methods one by one. Taking steamed salted mackerel slices as an example, the following is the specific operation process of this dish.
The first step is to prepare a fresh mackerel, preferably more than 5 kg.
The second step is to cut off the head of mackerel first, and then cut the fish body into large pieces the thickness of fingers. When slicing, the knife can be tilted, so that the cut piece is longer and bigger.
The third step is to sprinkle a layer of salt on the surface of the sliced fish, but not too much, as long as it is salty. Sprinkle salt on each piece, then spread it out in a dustpan and put it in the sun for a day. Of course, this dish can only be cooked in winter, and it can't be treated like this in summer.
Step 4: Leave the fish fillet for one day, and the surface moisture will evaporate. When it is pinched by hand, the middle is still soft and the surface is dry. Remember not to be completely dry.
Step 5, prepare a plate, clean the dust on the surface of the fish fillets, put it in the plate, add a few slices of ginger, onion and carved wine, add a little steamed fish and soy sauce, and steam for ten minutes. After ten minutes, take them out and sprinkle with chopped green onion. A very delicious steamed salted mackerel fillet is ready, which is very delicious. This is also my favorite mackerel dish. You can have a try.