What are the ways to eat mackerel and what are the ways to make mackerel?

Braised mackerel. Ingredients: Mackerel.

Excipients: green onion, ginger, star anise, cooking wine, Sichuan pepper, sugar and vinegar, oyster sauce, salt, soy sauce.

Method:1Cut the fresh mackerel into thin slices.

2.Add an appropriate amount of oil to the pot, add green onions, ginger, dried chili peppers, and a spoonful of sugar to stir-fry until fragrant.

3.After stirring the fragrance, add water and salt.

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

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

Dry-roasted mackerel. Ingredients: Mackerel.

Excipients: cooking wine, dark soy sauce, sugar, white pepper.

Method:1Cut the fish horizontally into large pieces and marinate in green onion and ginger cooking wine for half an hour.

2.After the mackerel is marinated, wipe off the excess water and pat it on top of the flour.

3.Put the fish pieces in the pan and fry them, be sure to heat the pan with cold oil, so that the oil does not stick.

4.Take out the fried fish pieces, add a little oil, add green onions, ginger and garlic and stir-fry until fragrant, cook in cooking wine, add dark soy sauce, sugar, white pepper, hot water, add ingredients, peppercorns, etc., and bring to a boil over high heat.

5.Add the fish pieces, turn to low heat and simmer for 25 minutes, shake the pot halfway through to make the juice evener, but try not to turn the fish too hard, it will break.

6.Reduce the juice over high heat.

Mackerel in tomato sauce. Material:

Mackerel, eggplant, green onion, coriander, three slices of ginger, 10 peppercorns, a clove of garlic, 20 grams of salt, 15 grams of sugar, a little vinegar, a little cooking wine, a little light soy sauce.

Method: 1) Four mackerel, you can also prepare a few more, remove the internal organs and clean them, put a little salt, cooking wine, green onions, ginger, and marinate the mackerel.

2) Prepare small ingredients: tomato sauce, large ingredients, Sichuan pepper, green onion, ginger and garlic.

3) Heat the oil and fry the marinated mackerel until golden brown.

4) Fried mackerel.

5) Start another pot, heat the oil, first put the green onion, ginger, garlic, and peppercorns in the pot, then pour in a little tomato sauce and sugar, and stir-fry.

6) Add warm water, a little light soy sauce, vinegar and salt, bring to a boil over high heat and make tomato juice.

7) Put the previously fried fish into high heat and simmer until the soup thickens out of the pot.

8) Remove from the pot and serve on a plate, the dish is ready. The soup is sweet and sour, and the fish is delicious.

Smoked mackerel. Material:

Mackerel, green onion, ginger, garlic, cooking wine, soy sauce, salt, and chili pepper.

Method: 1) Wash the mackerel and cut it into sections, each section is about 3cm.

2) Put it in a bowl and add green onions, ginger, garlic, cooking wine, soy sauce (just smeared with fish), salt, chili pepper (a small amount), and marinate for about 6 hours.

3) Then take out the mackerel, put it in the oil nest and fry it over medium heat for about 8 minutes, and then you can eat it when it is cold (when it is hot, the taste is not as cold and chewy).

4) Tips: Fish ice will inevitably change its taste after a long time, this dish is suitable for storage or usually eaten as a snack, and it is very chewy. It is also a local snack bar.

One thing to note is that you may not be able to grasp the time well when frying, which mainly depends on the size of the mackerel cut sections, try to make each section about the same size when cutting, and then test your patience.

Frying: Dry the salted fish into semi-dry, take the internal organs, separate them longitudinally and in the middle, and then fry them in an oil pan over low heat (eat often).

Stew: Home-style stewed mackerel section Remember to sprinkle with coriander and chopped green onion (most commonly eaten) Mackerel cake: Fried mackerel section stewed fried flatbread (Dalian famous food) Mackerel dumplings:

Mackerel meat stuffing Vegetarian dishes come with it (I've eaten it, it tastes great) Smoked: The dying's mackerel segments are smoked in a frying pan (can be used as a snack).

Personally, I like to eat braised fish, my husband is a chef, tell you what my husband does Clean up the mackerel, scrape it clean and cut it into fish segments Heat the pot, pour in peanut oil, and put in the mackerel when it is hot. Pour in cooking wine, soy sauce, vinegar, sugar, green onions, ginger and garlic, and prepare the juice (soy sauce, salt, sugar, appropriate amount of green onion, ginger and garlic, and then put 2 red peppers, a little cooking wine, and put them in a bowl and add water to a bowl) Add soup to soak the fish Add salt, cover the pot and boil until the water is almost dry, add chicken essence to start the pot.

Salted fish flatbread, delicious, is made with mackerel, eaten in Dalian, but I really haven't done it. It's like a braised one. I think there is still a lot of braised in the north.

There's mackerel with shrimp sauce. It's delicious.

Braised and stewed, if it is fresh, the stew is the best.

It varies from person to person, and I personally like to steam

Recording a lot of delicacies, this is the first time to record making fish.

The scientific name of mackerel".Blue spotted mackerelChina's Bohai Sea and Yellow Sea.

The East China Sea and the coastal waters of North Korea are the main distribution areas. Its body is smooth and delicate, spindle-shaped, generally long meters, up to 1 meter long, the back is blue-black, covered with blue spots, the abdomen is silvery-gray, accustomed to floating close to the surface of the water, and the tail and dorsal fins are usually exposed. Mackerel sometimes leaps out of the water, and their scales are shining, which is very spectacular.

With sharp teeth, quick movements, and fierce nature, mackerel's streamlined body allows it to swim at an incredibly fast pace, often chasing small fish in groups, of which fish is their favorite food.

Mackerel.

The ingredients for smoked mackerel are as follows: 2 mackerel, appropriate amount of salad oil, 1 teaspoon of salt, 5 teaspoons of vinegar, a little monosodium glutamate, appropriate amount of ginger, 2 dried chilies, 1 teaspoon of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, a little sesame oil, 4 slices of licorice, 3 bay leaves, 1 teaspoon of five-spice powder, a little white wine, 5 tablespoons of sugar.

The specific method is as follows: remove the head of the mackerel, remove the internal organs, cut it into small pieces, wash and drain it, put it in a basin, add 1 teaspoon of all marinade cooking wine, an appropriate amount of shredded ginger, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, put it in the refrigerator and marinate overnight, wipe off the marinade with kitchen paper, dry, add all the soup except monosodium glutamate and sesame oil to the cooking pot (4-5 tablespoons of old vinegar, 4-5 tablespoons of sugar, 1 teaspoon of salt, 3-4 pieces of licorice, 3 bay leaves, 2 dried chilies, 1 teaspoon of five-spice powder, a little liquor), Then pour in an appropriate amount of water (can not be submerged in the fish pieces), continue to cook for a few minutes after boiling (the amount of old vinegar, sugar and salt should be appropriately increased or decreased according to the total amount of fish pieces and their own taste), turn off the heat, add a little monosodium glutamate and sesame oil, and then let it cool thoroughly, pour enough oil into the oil pan, burn until it is hot, put in the dried fish pieces one by one, turn to low heat and fry for seven or eight minutes to fry the fish meat through the fish bones and fry the crispy, pick it up, continue to heat the oil in the pot until it is hot, put in the fried fish pieces, and fry it for half a minute. Quickly soak in the juice from Step 3 for more than 1 hour!

Braised mackerel. Prepare the ingredients as follows: 15 grams of green onions, 5 grams of garlic slices, 270 grams of mackerel, and 7 grams of ginger.

The specific method is as follows: cut the mackerel into pieces, put oil in the pot, pour in the green onion, garlic slices, ginger slices, dried chili peppers, star anise, high heat and fragrant, pour in the mackerel, stir-fry for two minutes, add dark soy sauce, light soy sauce, cooking wine, stir-fry evenly, add water, salt, white sugar, chicken powder, reduce the juice over high heat, and sprinkle chopped green onions after the pot is more perfect!

Spicy mackerel. Prepare the following ingredients: 1 mackerel, 4 tablespoons salad oil, 1 teaspoon salt, 1 green onion, half a piece of ginger, 1 head of garlic, 1 teaspoon Sichuan peppercorn, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 2 tablespoons tempeh.

The specific method is as follows: thaw the frozen mackerel first until it is slightly soft, do not wait for it to be completely thawed, then dispose of the internal organs, remove the head and tail, cut thin slices, smear a layer of chopped peppercorns, salt, cooking wine into the plate, marinate for 30 minutes. Prepare the green onions, ginger and garlic, heat the oil in the pot, put the mackerel and fry it over medium and low heat until golden on both sides, then move the mackerel around, put the green onion, ginger and garlic in the middle and stir-fry until fragrant, put in the spicy tempeh, shake the pot slightly to make it even, then add a small amount of hot water, 1 tablespoon of light soy sauce, continue to shake the pot, do not use a shovel to flip, so as not to break the mackerel.

Cover and simmer for 10 minutes, then reduce the juice at the end!

Ingredients: mackerel ingredients: fungus, pork belly, seasoning, salt, monosodium glutamate, sugar, soy sauce, vinegar, green onion, ginger, soup, peanut oil.

Method 1 Clean the mackerel and cut into cubes.

2 Stir-fry the green onion and ginger until fragrant, stir-fry the pork belly, add vinegar and soy sauce, and fry the fish pieces well.

3 Add the soup to taste, add the fungus, and simmer over low heat.

Hi, there are really a lot of ways to do it.

There are many methods, such as braised mackerel, spicy mackerel, steamed mackerel, braised mackerel, etc.

Right. Various.

There are many methods, such as braised mackerel, spicy mackerel, steamed mackerel, braised mackerel, etc., taking braised mackerel as an example.

Wash the mackerel and cut it into 2 cm thick pieces.

2.Cut the green onions into small pieces and the ginger into slices.

3.Star anise, Sichuan pepper, bay leaves, and cinnamon are packed into a seasoning bag for later use.

4.Marinate the mackerel with green onion, ginger, 2 tablespoons light soy sauce, 1 teaspoon salt and 1 2 teaspoons five-spice powder for more than 3 hours (marinate overnight for better flavor).

5.Drain the marinated mackerel and fry it until the meat is tight.

6.Remove the oil control.

7.Raise another pot, put water in the pot, put the prepared seasoning packet after the water boils, and cook on high heat for 3 minutes.

8.Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon sugar and 1 2 teaspoons salt and bring to a boil over high heat.

9.Add the fried mackerel pieces, change to medium-low heat and simmer slowly, and drain the soup.

Braised mackerel. Material:

Mackerel 1, onion 2-3, ginger 6-7, garlic 6-7, wine 100 ml, Sichuan pepper 10-15, dried chili pepper 4-5, 1 tablespoon sugar, a little soy sauce, a little vinegar, salt to taste.

2. Slice the ginger, mash the garlic, and cut the dried chili peppers and shallots into sections for later use.

3. Add an appropriate amount of oil to the pan, not too much, just fry the fish. After heating the oil for 89 minutes, add the mackerel, fry over medium heat, add the pepper seeds, chopped shallots, ginger slices and garlic, fry until the flour is golden brown, then turn over and continue frying.

4. Put the remaining green onions, ginger, garlic and pepper into a bowl, add wine, soy sauce, vinegar, sugar and salt, and then add an appropriate amount of water to make a bowl of stew.

5. Fry the fish until golden brown on both sides, then pour in the prepared sauce.

6. Cook over high heat, simmer over medium heat for 10-15 minutes, turn the flour once in the middle, and only a little soup remains.

7. A delicious dish of braised mackerel is ready!

Mackerel is made into crispy mackerel and is the most delicious. Here's how:

Ingredients Tools: mackerel, flour, peanut oil, pepper, salt, cooking wine, ginger, pot.

1. Clean up the internal organs of the fish, cut it open, and remove all the spines of the void.

2. Rub in cooking wine, half a spoon of salt, shredded ginger and pepper, and refrigerate for 4 hours; Add water, half a tablespoon of salt and pepper to the flour and mix well until it becomes a thin paste.

<>4. Remove the ginger shreds from the marinated fish, put the batter and hang the batter evenly.

5. Fry in hot oil. Be careful that the oil must be hot.

6. Fry on both sides until golden brown. Then you can eat it while it's hot!