Fried Spanish mackerel, also called pan-fried mackerel.

Ever since I ate a whole pan-fried mackerel in a restaurant for the first time, I fell in love with it and often make it at home.

The fish meat is juicy, crispy on the outside and tender on the inside, with an incomparable burnt aroma. Whether eaten hot or cold, there is no fishy smell and the fish has an incomparable burnt aroma.

How to make pan-fried Spanish mackerel: 1. Clean the mackerel and cut it in half.

The black fascia in the belly of the fish must be cleaned, as it smells very fishy.

2. Mix cooking wine, salt and five-spice powder evenly on both sides, sprinkle with shredded ginger and green onions, and marinate in the refrigerator for two hours.

3. Heat the oil in the pot, lubricate the pot, pour it out, and pour the oil back in. There should be a little more oil.

This step is to prevent the fish from sticking to the pan when frying. If you have a non-stick pan, this step can be omitted.

4. Add the fish and fry slowly over low heat until both sides are browned.

Be sure to fry it slowly over low heat, otherwise the outside will be burnt and the inside will be undercooked. If you want to eat the delicious pan-fried mackerel, you must have enough patience.

The fish meat is caramelized and chewy, with many thorns and few thorns. It has a unique taste when eaten cold. It is very suitable for children to eat, and it is also a good dish to accompany wine!

Juanzi teaches you how to add delicious fried Spanish mackerel. If you like it, try it now; Ingredients: Spanish mackerel, onion, ginger, garlic, soy sauce, pepper, sugar 1; Wash and cut the mackerel into slices, and cut the green onion into flowers.

Slice ginger and garlic 2; Pour in soy sauce to evenly color the fish pieces, add the prepared onions, ginger, garlic, pepper and sugar and marinate for more than 3 hours. The longer the time, the more flavorful it will be 3; Brush the pan with a layer of

Add the marinated fish pieces to the oil and fry until one side is golden brown. Flip and fry again until cooked through. Have you learned this simple pan-fried mackerel?

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Pan-fried Spanish Mackerel (Spanish Mackerel) Today I would like to share with you the pan-fried Spanish Mackerel. In some places, it is also called Spanish Mackerel. The meat of the Spanish Mackerel is more spiny and less thorny. It is very suitable for cooking for children. I hope you all like it.

Ingredients: One piece of fresh Spanish mackerel (about one kilogram) Ingredients: 5 grams of pepper, 15 grams of green onions, 10 grams of ginger, 10 grams of salt, 2 grams of MSG (optional) Preparation: 1. Freeze the Spanish mackerel in the refrigerator for ten minutes

, cut the Spanish mackerel into 1.5 cm thick slices and take out the internal organs. 2. Put the marinated mackerel in a basin with ingredients and marinate for an hour (turn it over once in the middle). 3. Put the marinated mackerel on a bamboo grate to dry.

Three hours, four. Heat a little oil in a pan and fry the mackerel over low heat until both sides are golden brown.

Because the water on the surface of the fish has dried, it will not stick to the bottom of the pot.

I hope you all can try it, thank you.