Home-cooked Spanish mackerel (Home-cooked Spanish mackerel)

Spanish mackerel home-cooked, BAY888.com The world's leading slot game platform, providing exciting gaming experience and generic rewards. Join now and start your journey to victory!

List of contents for this article:

• 1、Method of frying Spanish mackerel with fish residue
• 2、Home-style cooking of stewed Spanish mackerel with meat skin
• 3、Method of stewing swallowtail Spanish mackerel
• 4、Home-cooked Spanish mackerel

Method of frying Spanish mackerel with fish residue

1. Heat the pan and pour the oil, add the Spanish mackerel pieces and fry slowly over medium and low heat until both sides are golden brown.

2. Disassemble the fish meat and use a fork to break up the steamed Spanish mackerel meat and fork it into filaments.

3. Linyi's specialties. Mashed fish bones are actually Linyi's specialty dish-fried fish residue, and his one is made from salted fish. The authentic Linyi fried fish residue is made from Spanish mackerel or small fresh fish. This fried fish residue is crispy and delicious. It is especially suitable for eating Linyi pancakes rolled. It is also okay to sandwich steamed buns and cakes.

4. Heat the pan with oil and put the rolled Spanish mackerel residue rolled pancakes into the pan. Pan-fry over medium to medium heat until golden brown on both sides, fish grounds and vegetables are done well. Drizzle with a little sesame oil to increase the aroma before taking out the pan. [Notes] Choose fresh Spanish mackerel meat so that the fried fish residue will be delicious and without fishy smell. The batter of pancakes should not be too thick, otherwise the cake will be too thick and affect the taste. Control the heat when pancakes to avoid burning.

Home-style cooking of stewed Spanish mackerel with meat skin

1. Spanish mackerel treatment: Remove the internal organs and abdominal black membrane, wash and cut into sections, marinate with cooking wine, onion, ginger, and salt for 20 minutes to remove the fishy smell. Meat skin treatment: Blanch the meat skin in water for 5 minutes to remove fat, remove and cut into small pieces for later use. Cooking steps Frying fish and shaping: Heat the pan and cold oil, fry the Spanish mackerel until slightly yellow on both sides and serve. Saute seasoning: Add star anise, pepper, onion, ginger, garlic, and dried peppers to the remaining oil and stir fry until fragrant. Add the meat skin and stir fry until slightly burnt.

2. Spanish mackerel: Remove the internal organs and black lines, cut into 5cm sections, hang cornflour or flour and fry until golden brown.

3. Step 1: Shred ginger, then wash Spanish mackerel and cut into small pieces about 2 cm thick. Cut and place in a soup bowl, then add shredded ginger, 1 tablespoon salt, and a little salt.

4. Zibo Boshan home-cooked dishes include classic dishes such as fried pork skin, three delicacies soup, tofu boxes, and crispy pots. The main materials of the crispy pan include bone sticks, seaweed, pork belly, marine fish (such as yellow croaker, Spanish mackerel, etc.), lotus root, cabbage, tofu (old tofu), peanuts, etc. Each material costs about 5 kilograms. Other ingredients can also be added according to personal taste. The seasonings in the crispy pan include soy sauce, vinegar, salt, sugar and a moderate amount of wine.

5. Method of pepper 1 Cut off the fish head and tail and slice the fish slices. Marinate the sliced fish slices with salt, cooking wine and ginger rice for 15 minutes. 2 Processing seasonings, cut the onions and divide the ginger into two halves. Method of fish head jelly Method of meat skin jelly Materials of pork skin, ginger, star anise, garlic, wine salt Method of 1 Wash the meat skin, put it in cold water, add ginger with wine, boil, 2 take out the meat skin and wash it in cold water, use a knife to scrape off the fat oil on the meat skin, cut into thin strips, 3 put in the pan and add cold water, the proportion of meat skin and water is roughly.

Method of stewing swallowtail Spanish mackerel

1. Material preparation Ingredients: 1 fresh swallowtail Spanish mackerel (about 500 grams) Accessories: 3 slices of ginger, 1 section of scallion white, 1 spoon of cooking wine, appropriate amount of salt, 1 small piece of lard (optional), clear water or broth 800 ml optional flavor enhancement: 5-6 wolfberry, a little coriander (embellished before being put out of the pan) Handle the fish cleaning: Remove the viscera and gills of the Spanish mackerel, scrape the black membrane in the abdominal cavity (the key to removing fishy smell), cut off the fins, rinse with running water and drain. Change the knife: Cut the fish 2-3 corners on both sides (as deep as the fish bones) for easy taste.

2. The method of stewing the swallow Spanish mackerel is as follows: Prepare the ingredients: 500 grams of the swallow Spanish mackerel, remove the internal organs and heads, wash and cut into 6 cm pieces. 15 grams of onions, ginger and garlic each. After peeling and washing, cut the onions into sections, and cut fresh ginger and garlic into slices. 5 grams of braised soy sauce, 15 grams of peanut oil, appropriate amount of salt, 5 grams of pepper and star anise each, appropriate amount of monosodium glutamate, and 10 grams of vinegar.

Home-cooked Spanish mackerel

1. After boiling over high heat, turn to medium to medium heat, add the fried Spanish mackerel segments, cover and simmer for 15-20 minutes. During this period, you can gently flip the fish sections to avoid sticking to the pan. When simmer until the soup becomes thick, add salt to taste (because the soy sauce contains salt, add a small amount multiple times). Collect the juice and plate on a plate and turn on high heat to collect the juice until about 1/3 of the soup is left. Sprinkle in the coriander, stir fry well, and turn off the heat. Remove the Spanish mackerel section and place it on a plate, sprinkle with the remaining soup, and sprinkle with a little coriander to decorate.

2. Add appropriate amount of vinegar at this time. Bring to a boil and turn to low heat, cover the lid, and simmer slowly for about 20 minutes, until the fish is cooked and the soup is rich. Remove the juice from the pot and take it out of the pot. When it is time to simmer, open the lid, collect the juice over high heat, and turn off the heat when the soup becomes thick. Remove the stewed Spanish mackerel, sprinkle with the remaining green onion strips as a garnish, and serve on the table. The stewed Spanish mackerel is complete. The fish is tender and tender and the soup is rich. It is a nutritious home-cooked dish.

3. Ingredients for classic home-cooked Spanish mackerel prepare 1 piece of Spanish mackerel (about 5 kilograms) green onion segments, ginger slices, garlic cloves, each appropriate amount of fat and lean pork 50 grams (or pork belly) dry starch, cooking wine, salt, star anise, pepper, dried pepper Steps process the fish, Spanish mackerel, remove the internal organs and wash it, cut it into 3 cm thick sections, and use kitchen paper to dry the water. Add 1 tablespoon of cooking wine and half a tablespoon of salt and marinate for 10 minutes, and wrap it with a thin layer of starch (to lock in moisture and not easily crumble when frying).

4. The practice of home-cooked Spanish mackerel is as follows: Prepare ingredients Spanish mackerel 1 piece of cooking wine 5 g peanut oil 5 g sesame oil 5 g pepper powder 5 g salt 5 g coriander 10 g onion ginger 10 g tomatoes 50 g processing ingredients Spanish mackerel wash and cut into thick slices with an oblique knife to ensure that the thickness of the fish slices is uniform and easy to fry and taste. Wash the tomatoes and cut them into pieces, cut the green onions into sections, and slice the ginger into slices for later use.