How do you eat dried mackerel? How do you make dried mackerel delicious?

Hello landlord. Steamed dried mackerel.

Soak it in water for an hour so that it doesn't feel too salty.

If you can't eat it, put it in the refrigerator and freeze it.

Cut into small pieces and continue soaking.

Once soaked, take it out and prepare it for serving.

Once placed in a bowl, place the seasoning on top. Green onion, shredded ginger, garlic cloves, Sichuan pepper, cumin, soy sauce, white wine, beer, sugar, rice vinegar, sesame oil.

After steaming for 20 minutes, you can catch it, and it tastes good! The taste is superb!

It has a feeling like grilled fish fillet, and it is very firm.

The smell of barbecue, especially cumin, was steamed, and it was refreshing!

Dried mackerel with salt and pepper.

Pickled mackerel: Preparation:

1. Thaw the frozen mackerel slightly;

2. Cut the knife from the back of the fish, stick to the backbone, and cut longitudinally to the belly of the fish;

3. The head of the fish should also be divided into two, but the bottom should not be cut off;

4. Directly remove the internal organs and gills of the fish;

5. Rinse the fish belly and fish head, drain the water;

6. Sprinkle salt on the fish, wipe it evenly, and marinate it for one day;

7. Put it in a ventilated place to dry.

Tips: 1. Frozen fish, don't wait for it to melt away, the fish body is all soft, it is not easy to operate, it is too hard, and it can't be knifed. Slightly thawed, when the knife is not too difficult to cut, it is just right;

2. When rinsing the belly and head of mackerel, the body of the fish should be supported to prevent the belly of the fish from disconnecting;

3. Marinated mackerel, except for salt, do not put anything, and the amount of salt is set according to the taste;

4. If you want to dry it as soon as possible, you can use a bamboo skewer to wear the fish body and flatten it, and then tie the tail of the fish with a rope and hang it to dry;

5. I want to eat this dried fish immediately, so I only dried it for three days, and if it needs to be stored for a long time, the dried fish needs to be dried until dry.

Dried mackerel with salt and pepper method:

1. Cut the fresh dried mackerel longitudinally from the belly of the fish, remove the head, and cut the fish body into pieces;

2. After the pot is hot, add cold oil, and when the oil is hot, spread the dried mackerel in the pot;

3. Fry slowly over low heat, turn over the bottom after turning yellow, and continue to fry over low heat;

4. After frying on both sides, cook in cooking wine;

5. Fry until the fish turns from green to white, sprinkle in salt and pepper, and stir-fry out of the pan.

2. Fry the fish must be fried slowly over low heat, the fire is urgent, the dried fish is easy to paste, and the meat inside is not easy to cook;

4. This kind of dried fish can be steamed with radish or dried radish (refer to the old text: steamed radish with dried mackerel), or it can be steamed separately, and there is no need to put any seasoning, what you eat is the original dried mackerel; It can also be roasted and sprinkled with chili flakes and cumin.

1. Dry clean and cut the mackerel, add an appropriate amount of salt, chicken essence and starch to marinate for 30-50 minutes, and cut the green onion, ginger and garlic into sections for later use.

2. Put the green onions, ginger and garlic in the hot oil in the pot and stir-fry until fragrant, and then remove the green onions, ginger and garlic.

3. Put the mackerel segments into the pot and fry until golden brown on both sides.

Fourth, remove from the pot and serve on the plate.

Information. 1.Mackerel, scientific name mackerel, spring to the big fish, its meat is tight, less spines and more meat, fried and stewed, made mackerel dumplings mackerel balls, a variety of ways to eat.

2.Pan-fried dried mackerel is a home-cooked delicacy made of mackerel and other raw materials, which can be eaten by ordinary people, especially suitable for people with frail cough and asthma, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

3.Mackerel also has the function of refreshing and anti-aging and other dietary therapy, regular food for ** anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other symptoms will have a certain auxiliary effect.

Rinse the dried mackerel and cut it into strips; Wash the green radish and cut it into strips, mix the radish strips and dried mackerel in a container; Add an appropriate amount of oil, cooking wine and Lao Gan Ma hot sauce; Put it in a pressure cooker and turn off the heat 5 minutes after gassing; After natural exhaust, take it out, sprinkle with MSG and chopped green onions, and stir well!

Dried mackerel is made from dried mackerel, so dried mackerel tastes particularly hard, we can make it into a variety of delicacies, usually when we make some mackerel dumplings, we can use dried mackerel to make, first we need to remove the phosphorus of dried mackerel, and then chop the mackerel, and then wrap it in the dumplings is particularly delicious.

When eating steamed dried mackerel, soak it in water for an hour so that it doesn't feel too salty. If you can't eat it, put it in the refrigerator and freeze it. Cut into small pieces and continue soaking.

Once soaked, take it out and prepare it for serving. Once placed in a bowl, place the seasoning on top. Green onions, shredded ginger, garlic cloves, Sichuan pepper, cumin, soy sauce, white wine, beer, sugar, rice vinegar, sesame oil are steamed in the pot for 20 minutes and then out of the pot, you can catch it, it tastes very good!

The taste is superb! It has a feeling like grilled fish fillet, and it is very firm. The smell of barbecue, especially cumin, was steamed, and it was refreshing!

The dried mackerel is very delicious, soak it in warm water, wash and drain it, fry it in oil, add seasonings and cook it slowly, and collect the juice.

Mackerel is a relatively common fish, and if you eat it in the sun, it will definitely give you an unexpected taste and harvest.

Ingredients: Salted mackerel, dried radish.

Excipients: lard.

Sesame oil, soy sauce, vinegar, sugar.

Ginger and garlic slices, chopped green onions.

Method: We first soak the dried radish for about five hours, then knead the water, cut it into shreds, cut the mackerel into pieces, and then soak it in the water for an hour and set aside.

Heat the pan, fry the mackerel pieces first, then add an appropriate amount of lard, and fry the fish until fragrant.

If there is not much oil, you can add a spoonful to it, because the dried radish is more absorbent, you can put more, and then put vinegar, soy sauce, and sugar to help improve the freshness.

After stir-frying the mackerel and radish, put it out and boil it in the steamer, then steam it in it for 30 minutes, which can be covered with a lid or plate to prevent water vapor.

If you fall into it, it will affect our taste, and then we will take it out, drizzle some sesame oil, and sprinkle some chopped green onions.

Mackerel must be soaked for enough time, otherwise it will become very salty, and the dried radish is also going to be soaked, and we use lard as much as possible, because this will make the taste of the dish the best, you might as well give it a try, and when steaming, you must cover it with something to avoid water vapor entering the dish and affecting our taste.

1. Cut the fresh dried mackerel longitudinally from the belly of the fish, remove the head, and cut the fish body into pieces;

2. After the pot is hot, add cold oil, and when the oil is hot, spread the dried mackerel in the pot;

3. Fry slowly over low heat, turn over the bottom after turning yellow, and continue to fry over low heat;

4. After frying on both sides, cook in cooking wine;

5. Fry until the fish turns from green to white, sprinkle in salt and pepper, and stir-fry out of the pan.

<>1. Only a small amount of salt is used for drying dried fish, and the drying time is short.

2. Fry the fish must be fried slowly over low heat, the fire is urgent, the dried fish is easy to paste, and the meat inside is not easy to cook;

4. This kind of dried fish can be steamed with radish or dried radish, or it can be steamed separately, and there is no need to put any seasoning, and what you eat is the original dried mackerel; It can also be roasted and sprinkled with chili flakes and cumin.

Hello, I am a specially invited teacher Qiqi, your questions have been received and are being sorted out and analyzed for you, please wait patiently for a few minutes, no need to repeat the question. We're working on that.

Personally, I prefer the taste of the home version of dried mackerel, so homemade dried mackerel is my favorite. First of all, we need to prepare the following ingredients: dried mackerel, ginger, light soy sauce, dried chili, sugar, chopped green onions, and an appropriate amount of cooking oil; Then dry wash the mackerel and cut it into sections, and put it on a plate for later use.

Then heat the oil in a pan and sauté the green onions, ginger and chili peppers until fragrant. Stir-fry the dried mackerel in the pot, add light soy sauce and sugar when the color turns yellow, and then stir-fry until the juice is reduced, and then it can be out of the pot!

It is very rich in nutritional value, the meat is delicate, delicious and nutritious, rich in protein, vitamin A, minerals and other nutrients.

I hope mine can help you, hard to like the five-star support of the seven seven oh [

Ingredients: 1 dried mackerel.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of dried chili, appropriate amount of tempeh, appropriate amount of garlic.

To prepare the steamed dried mackerel.

1. Soak the dried mackerel until soft and cut into pieces.

2. Fry in a pan.

3. Chop the green onion, ginger and garlic.

4. Finely chop the dried chilies.

5. Place all the ingredients on top of the fried fish.

6. Add tempeh.

7. Add the steamed fish soy sauce.

8. Put it in the steamer and steam for 20 minutes.

9. Finished products. <>

1.Prepare the ingredients, soak the dried mackerel and squeeze out the water. Because it was done during off-duty hours, the soaking was too hasty, so it took about 20 minutes to ,..

2.Spread the green onion and ginger on the bottom of the plate, put the dried mackerel on top, pour in a small amount of steamed fish soy sauce, and steam for 8-10 minutes.

3.After steaming fish, pour out the steamed soup, remove the ginger slices and green onions, and be sure to remove them, which is a very important step to remove the fish. I must pour it out.

4.Spread the coriander, chili pepper and chives on top of the dried fish and pour some steamed fish soy sauce. Heat oil in a pot, heat it and pour it over the ingredients!

5.After pouring oil, stir well so that the mackerel pieces are coated with the broth.

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.

Steamed dried mackerel preparation.

1. Clean the mackerel and soak it in water for an hour to remove the salty taste. Soak well, remove and put on a plate.

2. Put shredded green onion and ginger, garlic cloves, peppercorns, cumin, soy sauce, white wine, sugar, rice vinegar and sesame oil on top of the fish pieces on the plate, steam for 20 minutes and then remove from the pot.

It tastes like grilled fish flakes and is very firm.

Dried mackerel with salt and pepper method:

1. Remove the head of the fresh dried mackerel and cut the fish body into pieces (soak the dried fish in advance if the dried fish is very salty).

2. Heat the oil in the pan, after the oil is hot, spread the dried mackerel in the pot, fry slowly over low heat, fry yellow on both sides and cook in cooking wine.

3. Continue to fry until the fish turns from green to white, sprinkle in pepper and salt, and stir-fry out of the pan.

Mackerel, also known as mackerel, has spiny flesh and is not only tender but also firm and rich in protein, vitamins and minerals.

Mackerel has the effect of improving immunity, calcium supplementation and brain strengthening, and long-term food can improve qi deficiency and weakness.

Select a relatively fresh and fat mackerel, rinse it from the back to remove the debris in the fish's abdomen, rinse it with clean water to remove blood clots, drain the water, and then apply a layer of salt inside and out, be sure to apply evenly, hang it outdoors to dry for two or three days, and dry it until it is semi-dry, not all dry.