To make Spanish mackerel, we should first pay attention to the purchase. Many people often buy Spanish mackerel when they go to the market to buy Spanish mackerel. Mackerel is easily recognized as Spanish mackerel, which is much more fishy than Spanish mackerel.
When we go to the aquatic market to buy fish, we must pay attention to the difference between mackerel and Spanish mackerel. Among them, mackerel is short and thick, with turquoise patterns on its body, while mackerel is longer and thinner than mackerel, with blue-black spots instead of patterns.
In fact, it is the preparation work before production. Remove viscera and gills from Spanish mackerel, cut into pieces, put in clean water, and soak in proper amount of salt and cooking wine for 1-2 hours. Wash the Spanish mackerel several times to control the water.
After drying Spanish mackerel, put it in a basin, prepare ginger and onion, put it in a basin filled with Spanish mackerel, and pour in a proper amount of cooking wine and salt to marinate for a while. Pickling is a way to remove the fishy smell.
If you want to go fishy, you can also stew a tomato together or go fishy. Another way is to fry Spanish mackerel in oil first, and then stew it, so that it won't smell fishy.
In addition to these things, there are liquor, yellow wine, red wine and so on. It can also remove the fishy smell after soaking.
The following is the production process: first, pour a proper amount of cooking oil into the pot, heat the oil, fry the pickled Spanish mackerel in the pot until both sides are golden, then add onion, garlic, dried pepper, pepper, soy sauce and cooking wine in turn and stir well.
Stir-fry for about 1-2 minutes, pour in a little water, boil again, add chicken essence, sugar and salt, then collect the juice over high fire and put it on a plate.
Besides stewing or frying Spanish mackerel, you can also wrap jiaozi, because there are very few thorns, so the baby can eat it safely. Here is how to teach you.
Required ingredients: Spanish mackerel, pork belly, flour, leek, salt, ginger, cooking wine, spiced powder, sesame oil and soy sauce.
1. Clean the Spanish mackerel, cut the fish behind the girder, cut the tenderloin into two parts, and leave the fish bones in the middle. Then remove the thorns from the fish. Lift the fish bit by bit with a spoon, without skin. Wash and chop leek, and cut ginger into powder.
2. Then chop the pork belly into paste, add the Spanish mackerel meat, add a proper amount of soy sauce, cooking wine, ginger powder, salt, sesame oil and spiced powder, and then stir vigorously in one direction with chopsticks. If it is very sticky, you can add a little water and stir it hard.
3. After the meat is stirred, pour in the leeks. Don't stir hard at this time, just stir evenly. No need to put other seasonings. If it feels light, you can add a little salt to taste.
4. First, mix the dough, prepare the flour and pour it into the basin, and pour in the right amount of water. It should be noted that the ratio of water to flour is about 1: 2, which does not exceed 60% of flour at most, that is, 500 grams of flour and 250 grams of water. After blending, knead into dough, then knead into strips and cut into dumpling skins. Crushed and rolled into dumpling skin.
5. After the dumpling skin is rolled, wrap the stuffing and put it aside to wait for the pot. (Note that the dumpling skin should not be too thick, but should be rolled as thin as possible. )
6. Pour water into the pot, bring it to a boil, then put it into the wrapped jiaozi and roll it three times (that is, three times). Take it out and dip it in your favorite juice.