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What exactly are the tricks you should know to make raw and fried horse mackerel flavorful on the outside and tender on the inside?

Make it often at home. The fish is strong, crispy on the outside and tender and charred on the inside, and whether eaten hot or cooled, it has no fishy flavor and is charred to perfection. Pour the soy sauce to let the fish pieces evenly colored, put the prepared green onions, ginger, garlic, pepper, sugar marinade for more than 3 hours, the longer the more flavorful Accessories: 1 section of green onions, 1 piece of ginger, 1 tablespoon of Aji Fresh soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of flour, 1 egg, cooking oil and salt to the right amount of it is in fact very simple, there is no difficulty, and today we will share with you the practice of frying Spanish mackerel.

Wahoo cleaned, drained, chopped into pieces, ginger shredded, garlic sliced garlic, onion cut into sections. Refreshing anti-aging, often eat on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia will have some auxiliary therapeutic effect. If you still want to fry, salted Spanish mackerel is still more suitable. Small fire, less oil, slowly fried, very fragrant. And with the gradual cooling of the sea water, the Spanish mackerel is getting bigger and bigger, and the meat is getting more and more delicious.

First rinse the large onion, cut into scallions; the ginger washed, cut into ginger; the cilantro pick clean, cut into chopped cilantro; so that it better contact with the bottom of the pan, and then turn once more to fry for half a minute to see both sides of the golden can be someone want to buy, the stallholder nimbly clamped a baked Spanish mackerel on a pancake, removed the head and tail, and then brushed with a bit of sweet noodle sauce, flush with the work.

Then start the pan before opening a moment of high heat can make the crust crispy, high heat when you must turn more, to avoid scorching. Spanish mackerel cleaned up, split in half. The black fascia in the fish belly must be cleaned, that fishy flavor is very heavy. Like to choose a large strip of Spanish mackerel, only buy a small section in the middle, fried fish meat completely free of small thorns, you can rest assured to eat boldly. The fish into the block, turn the heat slowly fry, to one side of the stereotypes yellowish, turn over and fry on the good (in the middle do not be too diligent turn over the ha). Can be used to steam and eat, can also be grilled and eat, fried and so on, see this so-called Spanish mackerel eating methods ah. Fear of fishy can put a few slices of ginger first to burst the oil. Then take out the ginger. Put the fish slices into a small fire and fry slowly. Fry to both sides of the golden brown.