There are two ways to Yan mackerel: frying, stewing.
One, fried, practice:
1, the fish cleaned up, remove the head, the fish split in half; scattered with slices of garlic, ginger, cooking wine, salt, thirteen spices;
2, put into the basin to marinate, flavored for 20 minutes can be;
3, the pot of boiling oil, add the taste of fish, fried can be.
Note: Frying with medium heat, do not fry batter; eat while hot to eat, cool it is not good to eat
Two, stewed method is also very simple
1. Fish clean up, cut section (the whole of the good-looking, easy to eat cut section, I'm a realist, easy to eat the first, cut section)
2. Prepare the onion, ginger and garlic (stewed fish garlic is very tasty, so I put more)
2. So I put more)
3. Fry the fish in oil, don't turn too hard when frying the fish, it's easy to turn broken.
4. Excess oil poured out, leaving a little, put soy sauce, vinegar, sugar to taste, add soup boiling, put onion, ginger and garlic, stew.
5. Sheng out, put some parsley, eat fish must parsley, taste fragrant.
1. main material: Yan mackerel a seasoning: onion, ginger and garlic, soy sauce, cooking wine, vinegar, oil, salt, sugar and monosodium glutamate
2. Yan mackerel gills, remove the viscera, in particular, to remove the blood of the fish clean, rinsed Spanish mackerel cut section. Onion, ginger and garlic slices.
3. Start the pan hot oil, burst incense onion ginger garlic; into the Spanish mackerel section.
4. Turn on the heat, cook the cooking wine and vinegar along the side of the pan to evaporate quickly and achieve the purpose of deodorization. Then, add soy sauce.
5. Add water and boil, add salt and sugar to taste.
6. Cover the pot and cook on medium heat for about 10 minutes.
7. Add MSG to refresh.
8. You can put out of the pot on the plate. Garnish with green onion leaves or cilantro.
1, the fish cut thin easy to taste, freeze solid, slightly warmed with a knife cut the best results. 2, do not break the fish when frying, remember to turn carefully. 3, the sauce seasoning according to their own tastes, like a little sweet mouth can be a little more sugar, do not like it can be less put some. 4, will be deep-fried fish into the sauce while it is still hot can be fully absorbed. After the fish is fully flavored, fish out to eat; 5, there will also be fried fish into the soup with fire dry practice, the same flavor. 6, this method is also applicable to other less meaty fish.
It is our Jiao Dong's special way of eating, my great-aunt to do the smoked Spanish mackerel is very delicious, I specially asked her to try to do a do it yourself, the actual family of a taste, really do it seasoned by their own preferences!
The Spanish mackerel is the authentic lazy fish, for me as a child will not use the tip of the tongue to pick the fish in terms of this fresh and fat Spanish mackerel to eat quite assured, I feel that the Spanish mackerel to do up the appropriate salty some of the fish will cover its own fishy taste, and quite under the rice.