How to make mackerel and how to make mackerel

It's up to you to see what flavor you like.

The mackerel is fishy, and the braised fish is delicious.

Mackerel intestines are suitable for ten months.

Not salty or fishy, "Pan-fried Mackerel" is much better than salted fish.

Mackerel is an ingredient that is extremely common in our daily life and can be bought in all major seafood ingredients, and many friends will go to the supermarket to buy some mackerel meat and prepare it at home to eat. However, when some friends buy back the fish, they find that they don't know how to make delicious mackerel, and the unprocessed mackerel meat is easy to deteriorate and damage or change the taste, resulting in the inedible mackerel meat in the later stage. So how should we solve this situation where we don't know how to make mackerel delicious?

So let me introduce you to the steps to make mackerel delicious.

Step 1:First of all, chop the ginger into minced pieces for later use, and then put the mackerel through the flower knife and fry it in the oil pan until it is golden brown and charred on both sides.

Step 2:Then** heat the pan, add the appropriate cooking oil, and add minced ginger, sake lees, cooking wine, white sugar, thirteen spices and soy sauce in the hot oil pan to taste and stir-fry until fragrant.

Step 3:After that, add appropriate water, put in the mackerel and cook for about 20 minutes, remove and serve.

After reading my method, have you learned how to make delicious mackerel now? If you learn it, you can share this method as soon as possible, so that more people can know how to make delicious mackerel. While performing the above steps, we need to pay attention to the fact that it takes about 20 minutes to put in the mackerel and cook it before it is removed and served.

These are the steps to make delicious mackerel.

Mackerel is the best when made into sauce.

Ingredients: mackerel, green onion, ginger, garlic, salt, cooking wine, egg, flour, star anise, Sichuan pepper, chili, oyster sauce, light soy sauce, balsamic vinegar, sugar, edible oil.

Steps to prepare the mackerel in sauce:

1. First thaw the Zhou Wei mackerel to remove the internal organs and head, then clean it, cut it into pieces and put it in a pot for later use.

2. Then cut the garlic into slices, the ginger into slices, and the green onions into thin strips, and then put them in a basin with the sliced mackerel.

3. Then add an appropriate amount of salt and cooking wine, grasp well, and marinate for about 20 minutes.

4. Take a basin and beat an egg, add an appropriate amount of flour, then beat it, beat it into a batter, stir until there is no dry flour, and the thickness is moderate.

5. Then put the marinated mackerel pieces into the batter and wrap the batter, wrap them all around, and wrap them evenly until they are evenly wrapped.

6. Then heat the oil, put the wrapped fish pieces into the pot, fry slowly over low heat, and fry until golden brown and put out the oil for later use.

7. In another pot, add an appropriate amount of oil, and after the oil is hot, add green onions, ginger, garlic, star anise, Sichuan pepper and chili pepper and stir-fry.

8. After stir-frying, add an appropriate amount of sweet noodle sauce and continue to stir-fry.

9. After stir-frying the flavor of the sauce, add an appropriate amount of boiling water, then add an appropriate amount of cooking wine, oyster sauce, light soy sauce, balsamic vinegar, salt and sugar and mix well; Then turn on a high heat to bring the soup to a boil.

10. After the soup boils, put the fried mackerel pieces into the pot, bring to a boil over high heat, turn to medium heat, cover and simmer.

11. After simmering for about 10 minutes, open the lid and change to high heat to reduce the juice.

12. Wait until the soup is thick, then add some balsamic vinegar to continue to reduce the juice.

13. After the soup is collected, turn off the heat and put it on a plate.

Home-cooked grilled mackerel.

Ingredients: 600 grams of 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 pepper (red, sharp, dry).

Method: 1. Clean the mackerel, scrape it clean and cut it into fish segments;

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 it until it is 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, shredded ginger and red pepper into the pot, and then put a little soy sauce;

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

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

Not salty or fishy, "Pan-fried Mackerel" is much better than salted fish.

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.) ）

Braised mackerel ** set.

Braised mackerel ** set (11 photos).

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: 600 grams of mackerel.

Braised mackerel. Braised 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.

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.

Not salty or fishy, "Pan-fried Mackerel" is much better than salted fish.

Not salty or fishy, "Pan-fried Mackerel" is much better than salted fish.

The mackerel is fishy, and the braised fish is delicious.

Mackerel intestines are suitable for ten months.

Mackerel intestines are suitable for ten months.

Not salty or fishy, "Pan-fried Mackerel" is much better than salted fish.

The mackerel is fishy, and the braised fish is delicious.

That's a nice topic. Mackerel, scientific name mackerel, is an oceanic migratory fish with firm flesh and elasticity, and belongs to the red meat type of marine fish. According to the characteristics of meat quality, cooking is mainly based on roasting, stewing, and frying, especially the fish stew is more homely.

Specifically, drain the fish and set aside, heat up the oil pot, stir-fry the green onions, ginger and garlic until fragrant, fry the fish until golden on both sides, cook cooking wine, add boiling water to cover the fish body, boil over high heat, put coarse vermicelli, simmer for one hour, a little salt, white pepper to taste, and remove from the pot. This is a must in Liaodong, which can be called delicious!

Mackerel stew with tomatoes.

Ingredients: 300 grams of peeled tomatoes, 1 fresh mackerel (about 750 grams), green onions, ginger slices, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper, sesame oil.

Method:1Cut the tomatoes into hob pieces, remove the internal organs of the mackerel, wash the gills, and cut thick pieces with an oblique knife.

2.Add 120 grams of pepper oil to the slide spoon and heat it, put the mackerel pieces one by one, fry both sides, add green onion and ginger, cook in cooking wine, bring 750 grams of stock to a boil, and simmer over slow heat.

3.Add another spoon and pepper oil to heat, add chopped green onion and cook, that is, add tomatoes and stir-fry until soft, pour into the mackerel and stew together for 10 minutes, until the soup is thick and the white fish is cooked, then add monosodium glutamate, salt and pepper to taste, pick up the green onion and ginger, put it in the alcohol pot, sprinkle the chopped coriander, pour sesame oil, and eat while heating.

Featured points:1The mackerel is fresh and tender, the soup is fragrant, the persimmon fragrance is strong, half soup and half vegetable, and there is a slight sour taste in the salty and fresh.

Mackerel is even more delicious in the sour aroma of tomatoes. Tomatoes are rich in nutrients, containing 94 grams of water, protein grams, carbohydrate grams, and trace elements such as vitamin C, carotene, mineral salts, and organic acids per 100 grams of fresh fruit. Traditional Chinese medicine believes that tomatoes have a flat nature, sweet and sour taste, and have the effects of quenching thirst, strengthening the stomach and eliminating appetite, clearing heat and detoxifying.

2.Stir-fry the tomatoes in a separate spoon and add them when the mackerel is stewed to remove its sourness.

Mackerel dumplings. Method: 1. Stir the mackerel into a puree (do not chop after removing the skin and bones), ground the pork belly, the ratio of fat to lean is 1:1, and the ratio of fish to meat is 1:1 or 3:2;

2. Boil the peppercorns in the water, and soak them until the pepper water cools;

3. Cut all the stuffing into 1 3 parts of minced leeks, or leeks;

4. Put the pepper water and into the minced fish, stir it, put in the meat, salt (no need for monosodium glutamate, as long as the salt is enough, you can have a little more) a little sesame oil, drown the filling, and then mix in the leeks before wrapping;

5. Wrap it, cook it in the pot, and wait for a while to take it out.

2 mackerel, a pound and a half! Clean it up, cut it into 2 3cm segments, put oil in the pot, heat it to the heat and lower the fish segments, fry it slowly for a while, take a bottle of beer and open it after the meat is white, and pour in 1 3 1 2

Bottle, cover the fish, then add salt (a small amount), soy sauce (a small amount), sugar, green onions, ginger, and reduce the juice over medium heat! It should not be too salty, otherwise it will cover the umami!

Plated! Let's eat the rest of the beer!

Braised mackerel. Raw materials].

Mackerel, wine, green onion, garlic, chili lard, and a little seasoning.

Production process] 1Wash and cut the fish into cubes;

2.Put it in a hot oil pan and fry it until the skin is yellow and firm, then remove the fish.

3.Add cooked lard, shallots, garlic, chili peppers, and seasonings to the pot and stir-fry, then add the meat broth to boil, and put the fish in. Then simmer over low heat for about 10 minutes, and after seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and it is ready.

The most difficult part of braising mackerel is to absorb the flavor, so simmering it for a long time is the most practical method.

The small mackerel can be fried in oil to disperse the water, and then the soup is used to make it flavorful, and the mackerel is full of flavor.

The large mackerel can be grilled for a long time and the effect is also very good. When roasting mackerel, you can use rice wine, soy sauce, a lot of green onions, ginger, a small amount of star anise, and it is best to put a little lard, so that the mackerel is more delicious. Small mackerel can be used to make tomato sauce flavor and tempeh flavor, similar to canned fish flavor.

There is another way: I chose the method of stewing in a large pot.

Choose a fresh mackerel, clean the internal organs, especially the one that sticks to the spine, and then chop the head of the fish, and cut the fish into 100px wide segments for later use.

Put more oil in the hot pot, throw the star anise, cinnamon, and dried chili peppers into the pot to burst out the fragrance, and then use a colander to take it out and put it in the bowl, put the fish pieces into the pot and fry it, pay attention to it lightly, not fry it, and then put the green onion segments, ginger slices, a lot of pickled peppers, sugar, rice wine and the star anise cinnamon pepper just taken out, pour the seafood soy sauce into the pot, cover the pot and cook for 2 minutes.

Turn on the high heat, pour enough water into the pot and boil, simmer for 20 minutes, feel the soup is rich, the fragrance wafts out, taste the salty salt to taste, and then you can choose to fill the pot with ingredients. The usual ingredients on sea ships are probably cabbage and potatoes, but cabbage is a good ingredient for stewpots. Wash the cabbage leaves and tear them directly into pieces and throw them into the pot.

It can be made into stewed mackerel with tomatoes;

Ingredients: 500 grams of mackerel, 250 grams of tomatoes.

Ingredients: Seasoning: 8 grams of coriander, 5 grams of green onions, 3 grams of ginger, 3 grams of cooking wine, 3 grams of salt, 4 grams of pepper, 3 grams of sesame oil, 20 grams of vegetable oil.

Method:1Finely chop the coriander, cut the green onion into sections, slice the ginger, remove the gills and internal organs of the mackerel, wash and wash the mackerel, cut it into thick slices with an oblique knife, wash the tomatoes and cut them into pieces;

2.Heat the wok with oil, add chopped green onions and stir-fry until soft, then pour into a plate and set aside;

3.After the wok is filled with oil and heated, put the mackerel slices one by one, fry both sides, add green onions, ginger slices, cooking wine to cook the pot, add fresh soup to boil, pour in tomatoes and simmer until the soup is thick and the fish is cooked, add salt and pepper to taste, and sprinkle with chopped coriander.