I believe that many people have eaten Spanish mackerel, which is delicious, nutritious, less prickly, compact and particularly delicious. It is deeply loved by everyone. There are many ways to eat Spanish mackerel, such as fried Spanish mackerel, braised Spanish mackerel, and jiaozi and fish balls made from Spanish mackerel.
First, the practice of Spanish mackerel in jiaozi 1, preparation of ingredients: 500 grams of flour, 3 grams of salt, 230 grams of water, Spanish mackerel, pork, leek, milk, pepper, ginger, salt, pepper, sesame oil and chicken essence.
2. Put the flour in a pot, add a little salt, stir it evenly, add water and flour, add water slowly, stir it into a flocculent shape, knead it into a smooth dough, wake up for 20 minutes, knead it again, and continue to wake up for 20 minutes.
3. Thaw the frozen Spanish mackerel, clean it, peel and bone it, chop the fish into minced fish and put it in a basin. It is best to choose fat and thin pork, wash and chop it and put it in a basin. Pick and wash the leek in advance, dry it, cut it into small pieces and mix it with sesame oil.
4. Soak pepper and ginger in water in advance for later use, use pepper water to adjust the stuffing, add it several times, stir in one direction, and stir until the stuffing is strong, then add salt, chicken essence, pepper, sesame oil and milk and stir well, then put the leek in and stir well.
5. Put the dough on the chopping board, knead it into strips, divide it into even small doses, roll it into dumpling skin, wrap it with stuffing, wrap it into jiaozi, boil the water and cook it, and the delicious Spanish mackerel jiaozi will be ready. It's so delicious.
Second, the practice of cooking squid at home 1, preparing ingredients: Spanish mackerel, onion, ginger, pepper, star anise, salt, cooking wine, soy sauce, soy sauce, soybean sauce.
2. Soak pepper, ginger and onion in water in advance, thaw Spanish mackerel first, then clean it, dry it and cut it into thick slices, put it in a basin, add onion ginger and pepper water, then add salt and cooking wine, stir well and marinate for half an hour.
3. Next, add light soy sauce, dark soy sauce, cooking wine and soybean sauce to the seasoning juice, stir well, take the pan to boil oil, add a proper amount of oil to the pan, and add onion, ginger, garlic, pepper and star anise to stir-fry until fragrant.
4. Put the sliced Spanish mackerel in, fry the Spanish mackerel on low fire for golden brown on both sides, pour the prepared juice in, and then add water. Just bring the Spanish mackerel to a boil, simmer for 15 minutes, collect the juice on high fire, sprinkle with chopped green onion and take it out of the pot. It is delicious.