Accessories: garlic moss, dried Chili, onion, ginger, Laoganma lobster sauce. Braised mackerel: 1. Sliced fresh mackerel.
2, add the right amount of oil to the pot, add onions, ginger, dried peppers, a spoonful of Laoganma lobster sauce, and a spoonful of sugar to stir-fry the fragrance.
3. After mowing, add water and salt.
4. After the water is boiled, pour in Spanish mackerel.
5, stew until the soup is dry, add garlic moss and chicken essence and stir fry a few times, then serve.
Spiced smoked Spanish mackerel
This kind of smoked fish is not smoked, but fried and soaked in seasoning, which tastes a bit like bacon. Eat hot or cold.
Materials:
Spanish mackerel 1 (700- 1000g), pepper 1 2 teaspoons (3g), 2 teaspoons of balsamic vinegar (10ml), 2 slices of ginger, 2 pieces of onion, and Jiang Mo1teaspoon (3g).
Exercise:
1. Wash Spanish mackerel, cut it from the back of the fish with a sharp knife, clean it, put the fish on the chopping block and cut it into thick slices about 5 cm thick.
2. Put the fish fillets into a basin, add ginger slices, onion segments and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute.
3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 glass of water and boil for 5min, then put it in a bowl and let it cool.
4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil.
5. Heat the oil in the pan again, fry the fish fillets in the oil pan, take them out with a colander or a strainer, put them in a seasoning bowl immediately while they are hot, and leave them for 15 minutes or more to eat. Stewed Spanish mackerel
Remove gills from fresh Spanish mackerel, take out internal organs and wash them. If there is fish seed or fish white (cottonseed), wash the fish belly upside down and set aside. The thickness of the fish is about 2 cm, and the head and tail should be kept intact. When the oil is hot, add ginger slices, fresh garlic slices, fresh onion slices, three or four cloves of aniseed and a little salt, and stir-fry slightly. Then add the fish head, fish tail and cut fish segments, and turn them gently to make them evenly heated. When the fish surface turns slightly white, add enough cold water, add rice vinegar, cooking wine, white sugar and white fermented bean curd, cover the pot and boil it, turn over the fish segments to prevent it from sticking to the pot, and add fish maw, roe or fish white. After cooking for a while, add salt for the second time to achieve the right taste. When the soup in the pot is almost collected, add the onion for the second time. Pour a small amount of sesame oil before cooking. Next, you will taste the famous dishes and delicious food of Qingdao people.
Crab-flavored fish in thick soup: clean Spanish mackerel, cut it into large pieces, put oil in the pot, stir fry Spanish mackerel slightly, add onion and ginger, clear soup (at least without fish pieces), bring to a boil, turn the heat down and simmer slowly, then add salt, monosodium glutamate, pepper, coriander and so on. Adjust the taste and put it in a big bowl.
Prepare a small bowl of ginger juice, dip it in when eating, eat meat and drink soup, which is especially delicious.
Spanish mackerel in tomato sauce: treat Spanish mackerel, slice with a sharp knife, simmer with salt and cooking wine for a while, dip in dry powder, fry in an oil pan until golden brown, take out, put clean oil neatly on a plate, stir fry onion, ginger and garlic in the bottom oil of the pan, add tomato sauce, a little broth, sugar, a little soy sauce, vinegar and orange juice, and hook. It tastes sweet and sour.
A new method of oil splashing Spanish mackerel: wash Spanish mackerel, cut it into thick slices with a straight knife, then put it in a deep bowl, and add cooking wine, soy sauce, onion, ginger, salt, monosodium glutamate, pepper, clear soup, etc. Steam in a cage for 12 minutes, then take out most of the soup and pick out onion, ginger, pepper, etc. , cut onions. Fish is fragrant, thick and long.
There are many ways to cook fish, such as stewing, frying and frying. When stewing, use a small amount of onion, ginger and garlic to slice the wok, add water, vinegar, cooking wine and salt, add the cut fish pieces and stew until cooked, and put some coriander powder when cooking. This is the best way to keep the original flavor of Spanish mackerel in spring.
Fresh and tender way to eat. When frying, add salt to the cut fish pieces for half an hour, then dip them in flour or batter and fry them thoroughly in the oil pan.
Traditional Spanish mackerel making methods include "roasted Spanish mackerel with garlic, stewed Spanish mackerel, Spanish mackerel balls and Spanish mackerel jiaozi".