Pickled mackerel is fried like this.
Ingredients: salted mackerel tail (cut in half, about half a catty) and appropriate amount of oil.
Cooking steps:
1. Cut the pickled mackerel into pieces according to the required size, rinse it with clear water, touch the fish with your hands, and really wash it. You can also soak it in water for 10 minute, and then clean the bone and slice it.
2. Heat the dry pot with a big fire, put your hand near the center of the pot and feel the hot air or slight smoke, indicating that the temperature is ok.
Step 3 pour the oil. The oil consumption of fried fish is about 1.5 times that of cooking oil, or the bottom area of fish can be within the range of oil after cooking. Pick up the pot and shake it in an arc, so that the bottom of the pot is evenly oiled.
4. After the fish pieces slowly slide down the pot along the edge, turn to low heat and slowly fry until golden brown, and then turn over and fry for about 1 minute.
5. Continue to fry for about 7-8 minutes. In the process of frying fish, you must turn over from time to time and observe the color until the surface is slightly burnt and dark brown.
Mackerel will be served on a plate and then poured with lemon juice, which will be more refreshing!