Grilled Spanish Mackerel Method 1,

Materials

Squid, salt, thirteen spices, five-spice powder, cumin powder, chili powder, salt and pepper, spicy Fresh, white sesame seeds, Sichuan pepper powder, pepper, sesame oil, olive oil

Method

1. Wash the Spanish mackerel and remove the internal organs, cut the fish open from the middle, and cut it all the way Spread it into a fan shape, mix the appropriate amount of seasoning according to your own taste, stir evenly, then apply it on the fish body, sprinkle more, sprinkle the seasoning on every part, apply evenly, cover with plastic wrap and marinate overnight

< p>2. Take out the marinated mackerel and place them in the baking pan one by one (after marinating overnight, the filling has been fully dissolved into the fish body, making it more flavorful when grilled). Preheat the oven to 200

3. Evenly apply sesame oil and olive oil on each fish, and then sprinkle the secret seasoning on top again. Put it in the oven and cook it for 20 minutes with upper and lower heat. Take it out and apply a layer of sesame oil. Bake it in the oven for 15 minutes.

Method 2, oven version of mackerel

Ingredients

Ingredients: 1 Spanish mackerel

Seasoning: 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon sugar, 1 teaspoon salt

Method

1. Remove the internal organs from the Spanish mackerel, wash it, steam it in a steamer over high heat for 15 minutes, steam until cooked, let cool and set aside.

2. Remove the fish bones and skin, shred the fish meat, put it into a large container, and mix in all the seasonings.

3. Place oiled paper in a baking pan, spread the minced fish on the oiled paper, put it in the middle of the oven, and bake at 200 degrees for 20 minutes.

4. Bake the minced fish until crispy and brown, then take it out of the box. The time depends on the performance of the oven.

5. Put the roasted fish floss into the grinder several times and mash it.

6. Put the prepared fish floss into a clean sealed box and eat as you please. The dehydrated fish floss can be stored for a long time. Natto fish floss mixed with rice. The freshly made fish floss can’t wait to be put to use.