Pan-Fried Mackerel
750g
Onion, ginger and garlic
of appropriate amount
sugar
of appropriate amount
salt
of appropriate amount
light soy sauce
of appropriate amount
dark soy sauce
of appropriate amount
cooking wine
of appropriate amount
Methods/Steps Step by Step Reading
1
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Spanish mackerel is washed and planed, and the inedible belly and gills are cut off.
Put a layer of Spanish mackerel and sprinkle with salt.
2
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Pickling: Bones of mackerel are removed, fried pepper and salt are spread evenly and marinated in the refrigerator for more than 24 hours. It is recommended not to exceed 48 hours (too salty). I like the original list for 24 hours and it is slightly salty and fragrant for 48 hours. Choose for yourself! The next day, add a spoonful of vinegar to half a basin of water, add the marinated fish segments, soak them for ten minutes (it is very important to remove the fishy smell), wash them, and blow them in the shade until the skin is dry and there is no water vapor!
three
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After being submerged for about 2 days, you can take it out to dry.
A few days depends on the weather and personal preference. Some people like dry dried Spanish mackerel, while others like soft dried Spanish mackerel. Generally, you can eat it in about 3 or 4 days.
Put it away when it's sunned and eat slowly.
four
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There are many ways to eat dried Spanish mackerel. We usually cut it into pieces and steam it on a plate, or we can drop a few drops of oil on the plate and steam it.
five
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Of course, you can also eat it dry-fried, with hot pan and cold oil, and fry the fish on both sides of medium fire until golden, and serve it out for later use.
six
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Heat the oil pan for frying fish, add ginger and garlic until fragrant, add two tablespoons of sugar, two tablespoons of soy sauce, one tablespoon of soy sauce, one tablespoon of cooking wine, turn on the fire, add the fried fish, quickly collect the juice, and put a little balsamic vinegar, onion and white pepper before taking off the pan. ok! Eat! The perfect match for plain rice!
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