How to make the family version of braised mackerel, how to make braised mackerel at home

Braised mackerel is a seafood private dish, the main ingredients are mackerel, and the auxiliary ingredients are dried chili, green onions, ginger, tempeh sauce, etc. Braised mackerel is salty, fresh and delicious, and rich in nutritional value.

Method 1. Material.

Ingredients: Mackerel.

Excipients: garlic, dried chilies, green onions, ginger, tempeh paste.

Method. 1. Cut the fresh mackerel into thin slices. 2. Add an appropriate amount of oil to the pot, add green onions, ginger, dried chilies, a spoonful of tempeh paste, and a spoonful of sugar to stir-fry until fragrant.

3. Add water and salt after the fragrance is stirred.

4. After the water boils, pour in the mackerel.

5. Simmer until the soup is dry, add garlic and chicken essence and stir-fry a few times, then you can get out of the pot.

Practice 2. 1.2 pieces of mackerel cut (when choosing mackerel, fresh or not, you can tell from the eyes, red eyes, do not choose.) ）

2.Stir-fry the pot, the oil temperature should exceed 100 degrees, put the green onion segment, the seasoning, Sichuan pepper, ginger sugar, and stir-fry.

3.Add the mackerel.

4.Put cooking wine and vinegar.

5.Put oyster sauce, appropriate amount of soy sauce, a little ginger powder, and a few vermicelli.

6.Add water, bring to a boil over high heat, reduce heat to low and simmer for 10 minutes.

7.Put a spoonful of shrimp paste, a spoonful of sesame sauce, a piece of red bean curd, and a few radishes in the pot (you can also use leeks, as for why you use radish, you will know after eating).

8.Continue to simmer for 10 minutes.

9.Pay attention to flip and remove from the pan.

Hint: Why add sesame sauce? When you're done, you'll find that the soup is so rich, why do you add bean curd? You'll find that you don't need to add salt anymore. And the taste is also fragrant. Why do you add shrimp paste? Try it out for yourself and find out!

Method three. Ingredients: 600g mackerel.

Seasoning: 15 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 2 grams of star anise, 60 grams of vegetable oil, 5 grams of salt, 15 grams of cooking wine, 10 grams of rice vinegar, 10 grams of white sugar, 2 grams of chicken essence, 15 grams of beer, 2 grams of chili peppers (red, sharp, dry).

1.Clean the mackerel, scrape it clean and cut it into pieces;

2.Heat the pot, pour in the oil (pour more oil) and burn until it is 70% hot;

3.Put a small amount of prepared fish into the oil, fry until yellow, and fry it in four or five times;

4.Put all the fried fish pieces into the pot, pour in cooking wine, then pour in vinegar and sugar, and slowly stir evenly;

5.Then put the green onions, garlic pieces, ginger shreds, and red peppers into the pot, and add a little soy sauce;

6.Pour the beer into the pot and soak the fish through, if there is no alcohol, you can use water;

7.Then add salt, cover the pot and boil until the water is almost dry, add the chicken essence to start the pot.

The meat of mackerel is delicate, nutritious and delicious, braised mackerel is a very delicious home-cooked dish, and I will share its method with you below.

Mackerel, garlic, ginger slices, chili, green garlic, star anise, 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, appropriate amount of flour.

01 mackerel, and toppings ready.

02 Clean the mackerel, cut it into sections, add shredded ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, and an appropriate amount of salt and marinate for a few minutes.

03 Place the marinated mackerel in the flour and cover it with flour.

04 Then put it in a frying pan and fry it until golden brown.

05 Then use another pot, add oil, add garlic, ginger slices, and star anise to fry it to bring out the flavor.

06 Then add 1 bowl of water, add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and stir well.

07 Then put the fried mackerel in, boil over high heat, turn to low heat, and simmer until the water is almost dry.

The home-cooked recipe for braised mackerel is as follows:1. Cut the green onion into sections, slice the garlic, dry chili pepper, and peppercorns.

2. Wash the mackerel, cut it into pieces, drain and set aside.

3. Make oil in a pot, add the mackerel, and fry the mackerel on medium heat until golden brown on both sides.

4. Add green onion, garlic, dried chili, Sichuan pepper and soy sauce in turn and stir-fry for 2 minutes.

5. Add chicken essence, sugar, salt, reduce the juice over high heat, and put it on a plate.

The home-cooked recipe for braised mackerel is as follows:

Ingredients: 1 mackerel, 30 ml of oil, 20 ml of high liquor, 30 ml of rice vinegar, 30 ml of light soy sauce, 15 grams of sugar, 15 ml of dark soy sauce, 8 slices of ginger, 1 shallot, 4 cloves of garlic, 4 grams of salt.

Steps: 1. Rinse the appearance of fresh mackerel, remove the fins, cut the belly, remove the debris in the belly of the fish, and remove the gills.

2. Cut the thick slices, wrap a thin layer of flour, and shake off the excess flour.

3. Heat the oil in the pan, over medium-low heat, put it in the pan in turn, and fry it.

4. Wait until one side is slightly yellow, turn over, fry until both sides are slightly yellow and set, and clip out.

5. Slice the green onion, crush the garlic and slice the ginger.

6. Leave the bottom oil in the pot, fry the ginger slices to bring out the fragrance, and then add the garlic to stir the fragrance.

7. Add the fried mackerel and sprinkle with chopped green onions.

8. Add high white wine, rice vinegar, light soy sauce, 15 grams of sugar, dark soy sauce, salt, 100 ml of water, and bring to a boil over medium heat.

9. Simmer slowly over medium-low heat for 10 minutes, turn over the brigade to make leaky noodles, then continue to simmer on low heat for 5 minutes, turn off the heat, and simmer for 5 minutes.

10. Finished product.

The home-cooked recipe for braised mackerel is as follows:

Preparation: 2 mackerel, appropriate amount of green onion, ginger and garlic, appropriate amount of chili, appropriate amount of Sichuan pepper, appropriate amount of oil consumption, appropriate amount of dark soy sauce, etc.

1. Prepare 2 silver mackerel, or bend the fish to clean up, and mark the two sides with flower knives.

2. Put oil in the pot, put the fish into the pot, and fry until golden brown on both sides.

3. Put oil in the pot, add green onions, ginger, garlic, chili, star anise, Sichuan pepper, stir-fry until fragrant, and then add oil, braised soy sauce and dark soy sauce.

4. Then add an appropriate amount of cooking wine and an appropriate amount of hoisin sauce, fry until fragrant, put the fish into the pot, and add an appropriate amount of boiling water.

5. Add salt, chicken essence and a small amount of sugar to flavor the dust, then simmer on low heat for 20 minutes, reduce the juice on high heat, and finally sprinkle a little chili ring.

Introduction: Braised mackerel is a more home-cooked dish, due to the special meat quality and taste of mackerel, the taste is surprisingly delicious, the following I will bring you the home-cooked practice of braised mackerel, let's go and see it!

Ingredients:

Ingredients: 500g mackerel

Seasoning: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of blended oil, appropriate amount of aged vinegar, appropriate amount of Yuanzhen sugar

Method.

1.Clean the mackerel, scrape it clean and cut it into pieces;

2.Pour in an appropriate amount of cooking wine, salt, and dark soy sauce and marinate for a while.

3.Cut the green onion into sections, slice the ginger, and one star anise.

4.Before putting it in the pot, roll the mackerel pieces in flour and cover them with flour (cornstarch is also fine)5Heat the pan and pour the oil, when it is 70% hot, add the mackerel, and fry on both sides until golden brown.

6.Pour in cooking wine, dark soy sauce, aged vinegar, green onion, ginger slices, star anise, and add a spoonful of sugar.

7.Pour boiling water over the fish, add a little salt, bring to a boil over high heat and simmer for 15 minutes.

8.Add minced garlic and simmer over low heat for another 10 minutes until the soup is thick.

The home-cooked recipe for braised mackerel is as follows:Ingredients: 500g mackerel

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of blended oil, appropriate amount of aged vinegar.

1. Cut the green onion into sections, slice the garlic, dry chili pepper, and peppercorns.

2. Wash the mackerel, cut it into pieces, drain and set aside.

3. Make oil in a pan, put the orange high into the mackerel, and fry the mackerel on both sides over medium heat until golden brown.

4. Add green onions, garlic, dried chilies, Sichuan peppercorns, and soy sauce in turn, and stir-fry for 2 minutes.

5. Add chicken essence, sugar, salt, reduce the juice over high heat, and put it on a plate.