The ingredients are as follows: 2 pieces of Spanish mackerel, salt 1 teaspoon, soy sauce 1 teaspoon, chicken essence 1 teaspoon, onion and garlic, pepper 1 grab, 8 dried peppers and sugar.
The specific method is as follows: cut the onion into sections, slice the garlic, wash the dried pepper, pepper and Spanish mackerel, cut into pieces, drain the water for later use, put the Spanish mackerel in the pan, fry both sides of the Spanish mackerel on medium fire, add the onion, garlic, dried pepper, pepper and soy sauce in turn, stir-fry for 2 minutes, and add the chicken essence and sugar.
No.2 Spanish mackerel ball
The ingredients are as follows: Spanish mackerel 750g, soybean oil, chicken essence 1 teaspoon, onion 1 segment, ginger 1 slice, cooking wine 1 spoon, coriander 1 root, spiced powder 1 spoon.
The specific method is as follows: after removing the head, removing the thorns and washing the fish, grab the fish tail with your left hand and hold a stainless steel spoon in your right hand, and cut the fish from the tail to the head until only the skin is left. Don't peel the fish. After cutting the fish, be sure to stir it in the same direction. First add a little cooking wine to remove the fishy smell, and then add water while stirring. One and a half kilograms of fish, add a glass of water several times during the stirring process. After adding water, add onion ginger powder, allspice powder, salt, chicken essence, soybean oil and a little sugar in turn. Put the fish mixed with seasoning into a food plastic bag, cut a small hole in the bottom corner and squeeze it into a pot of boiling water according to your favorite size. Note: when you squeeze meatballs into the pot, the fire must be turned off very little. Don't set the fire until the meatballs are all in the pot. One is to cook the meatballs together, and the other is to prevent the meatballs from breaking. Add coriander powder, salt and monosodium glutamate after the meatballs are boiled!
No.3 smoked Spanish mackerel
The ingredients are as follows: 2 pieces of Spanish mackerel, appropriate amount of salad oil, salt 1 teaspoon, 5 teaspoons of vinegar, a little monosodium glutamate, appropriate amount of ginger, 2 dried peppers, cooking wine 1 teaspoon, soy sauce 1 teaspoon, sesame oil 1 teaspoon, 4 slices of licorice and 3 slices of fragrant leaves.
The specific method is as follows: head and viscera of Spanish mackerel are removed, cut into small pieces, washed and drained, put into a basin, add 65,438+0 teaspoons of all the marinated cooking wine, appropriate amount of shredded ginger, 65,438+0 teaspoons of soy sauce and 65,438+0 teaspoons of soy sauce, grab them evenly, marinate them in the refrigerator for one night, and wipe off the marinade with kitchen paper. Add all soup ingredients except monosodium glutamate and sesame oil (4-5 tbsps of aged vinegar, 4-5 tbsps of sugar, 3-4 slices of salt 1 teaspoon, 3 slices of licorice, 2 pieces of fragrant leaves, five-spice powder 1 teaspoon, and a little white wine) into a boiling pot, and then pour a proper amount of water (depending on the fish pieces). Add a little monosodium glutamate and sesame oil, then let it cool completely, pour enough oil into the oil pan, heat it to 50%, add dried fish one by one, turn to low heat for seven or eight minutes to fry the fish bones thoroughly, then take it out, continue to heat the oil in the pan to 80%, add the fried dried fish, take it out after frying for half a minute, and quickly soak it in the juice of step 3 1 hour or more!
No.4 braised Spanish mackerel
The ingredients are as follows: onion 15g, garlic 5g and Spanish mackerel 270g.