1. Choose a fresh Spanish mackerel with bright surface, unbroken belly and clear eyes, and remove the internal organs.

Step 2 remove the head and cut into thick slices

3. Add soy sauce, white pepper, cooking wine, ginger powder and salt and mix well.

4. put the fish in the refrigerator, refrigerate and marinate for one night, and turn it over halfway.

5. Put the salted fish pieces into the Jiuyang air fryer and brush a little vegetable oil on the surface.

6. Bake at160 for about 20 minutes, and the specific time should be increased or decreased according to the size of the fish pieces.

7. Prepare another marinade. Add a few pieces of rock sugar to the marinade left by the marinated fish. After boiling it with strong fire, soak the fish segments prepared by air fryer in the marinade and take them out when eating.

Second, the practice of spiced smoked fish

1. Slices of grass carp are marinated overnight with cooking wine, salt, ginger, scallion and pepper (this will make the fish delicious).

2. Put the fish pieces in the hot pot with hot oil,

3. Fry until it is set, then turn over and continue to fry until it is dry (of course, you can fry it directly, because I want to be healthier with less oil).

Step 4 fill out

5. Add water, aniseed, pepper, sugar, soy sauce, soy sauce, ginger, garlic and mature vinegar to a boil.

6. Turn to medium heat and continue firing for about 5 minutes (this is to make the juice more tasty).

7. Put the fried fish pieces in, cook for about 5 minutes, and take them out.

knack for cooking

Small one:

When frying fish, you must heat the pan with hot oil so as not to stick to the pan. Of course, you can also fry it.

After the juice is boiled, it should be fired for a while to make it more delicious.

Third, the practice of smoked fish with sugar and wine

1. Prepare raw materials, slaughter grass carp, remove viscera and gills, and clean for later use;

2. Scrape the black film off the fish;

3. After removing the fish head, cut a finger-wide piece along the fish body, put the fish piece into a cooking basin, and add salt, white pepper, onion and ginger to marinate 1 hour;

4. Dry the water on the surface of the salted fish pieces with kitchen paper;

5. Pour cooking oil into the wok. When the oil temperature is 60-70% hot, put the fish pieces in for frying, take them out after slightly coloring, and then fry them again until the fish pieces are colored;

6. Mix the sugar and wine juice according to the ratio of yellow wine to sugar 1: 1;

7. Soak the fried fish pieces in the sugar and wine juice while they are hot. If they are soaked for a long time, they will be very tasty.

knack for cooking

1, scalding the surface of the fish body with warm water makes it easier to remove the black film on the fish body, which is to remove fishy smell;

2, you can add less sugar and wine juice, and the fish pieces can be soaked in several times to avoid the waste of sugar and wine;

3. Don't pour out the remaining sugar and wine juice. You can stew the fish.