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Anonymous users2024-02-06Ingredients: Mackerel in several segments or one.
Cooking wine, ginger slices, green onions, peppercorns.
Star anise light soy sauce.
Dark soy sauce, hot water, sugar, garlic.
Aged vinegar The preparation of braised mackerel.
Defrost mackerel and marinate in cooking wine for more than 15 minutes.
The marinated mackerel is dried with kitchen paper to absorb the surface moisture.
Cut the green onion, ginger and garlic, a spoonful of cooking wine, two spoons of aged vinegar, two spoons of light soy sauce and a spoonful of dark soy sauce, two spoons of sugar and a little salt to make a bowl of juice.
Roll a circle in the starch to make the mackerel stick to a layer of starch.
Fry the fish in a hot pan with cold oil until golden brown on both sides.
Add the juice and ingredients except garlic in a bowl, put the fish in hot water, bring to a boil over high heat and simmer for 20 minutes.
Add the garlic slices and simmer for another 20 minutes to reduce the juice.
The soup can be left undrained.
It's delicious.
Tips: Be sure to use hot water or it will be fishy.
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Anonymous users2024-02-05Ingredients: mackerel, green onion, ginger, star anise, Sichuan pepper, cooking wine, sugar, vinegar, oyster sauce, soy sauce, salt.
Method:12 pieces of mackerel.
2.Cut the mackerel into small pieces, put it in a basin, add salt, cooking wine, green onion, and ginger and marinate for 20 minutes.
3.Heat the oil in a pan and fry the mackerel until golden brown on both sides.
4.Put oil in the pot, add green onions, ginger and star anise and stir-fry.
5.Pour in the sauce (soy sauce, vinegar, sugar, oyster sauce, and water).
6.Add the mackerel.
7 Add water, bring to a boil over high heat, turn to low heat and simmer for 10 minutes, add an appropriate amount of salt to the soup.
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Anonymous users2024-02-04Braised mackerel, which is both simple and delicious, do you like it?
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Anonymous users2024-02-03Clean the mackerel, scrape it clean and cut it into pieces.
Heat the pot, pour in the peanut oil, and add the mackerel when it is 70% 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 onions, ginger and garlic, and then put 2 red peppers, a little bit of black wine, and put them into a dry imitation digging bowl and add water to a bowl).
Add the broth to soak the fish through. Add salt, cover the pot and boil until the water is almost dry, then add the chicken essence to remove from the pot.
Suitable for people: cough and asthma, refreshing and anti-aging, patients with digestive tract diseases should not eat.
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Anonymous users2024-02-02The 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.
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Anonymous users2024-02-01Hello, I am glad to serve you, according to your questions to make the following answers, ingredients: 2 mackerel, 1 green onion, 6 slices of ginger, 5 cloves of garlic, several peppercorns, 2 large ingredients, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 teaspoon of white vinegar, 1 tablespoon of soybean paste, 1 teaspoon of sugar, appropriate amount of salt, 1 coriander 1 white wine (cooking wine) 2 tablespoons.
One: Procedure steps:
1. Wash and cut the mackerel into sections, put onion and ginger white wine (or cooking wine) and marinate for half an hour.
2. Put oil in a pot and add green onion and ginger.
3. The oil must be hot, put a little salt, and then put in the cut fish and fry until golden on both sides, and be sure to fry one side thoroughly and then turn over so that the surface of the fish is not easy to break.
4. Fry golden brown on both sides, remove and set aside.
5. Restart the pot and add oil, add green onions, ginger, garlic, peppercorns, star anise and stir-fry until fragrant.
6. Put the fried fish in the pan. Add cooking wine, white vinegar, a little sugar, light soy sauce, dark soy sauce, soybean paste, and a little salt.
7. Stir-fry a few times.
8. Add water to a boil over high heat and turn to low heat, simmer for 30 to 50 minutes, simmer slowly, the older the more flavorful, and finally put some coriander and remove from the pot.
Tip: The longer the fish is stewed, the more flavorful it becomes. The seasoning can be adjusted at will according to your own taste, if you like to eat spicy, you can put some dried chili, millet spicy is more delicious, you can add millet spicy dry chili when you fry chives and ginger.
Nutritional benefits of mackerel:
1.Cough and asthma.
Mackerel has the effect of replenishing qi and relieving cough, and has a certain effect on weak cough and asthma.
2.Refreshment and anti-aging.
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. Dear, I hope mine can help you, and I wish you a happy life!
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Anonymous users2024-01-31Ingredients: mackerel, flour, cooking wine, aged vinegar, light soy sauce, dark soy sauce, sugar, green onion, ginger slices, Sichuan peppercorns, salt.
Method. 1.Fresh mackerel is cleaned with gills and internal organs, washed and dried, and cut into 2cm thick segments.
2.Roll in the flour and cover it with flour before serving.
3.Heat the pan with cold oil, shake off the fish and fry the excess flour.
4.Don't rush to flip, turn one side and fry until golden brown.
5.Pour in cooking wine, aged vinegar, light soy sauce, add a little dark soy sauce to adjust the color, and add 1 tablespoon of sugar.
6.Pour boiling water over the fish, add green onions, ginger slices, 1 tablespoon peppercorns, and a pinch of salt (salty light soy sauce was added before).
7.After the heat is boiling, turn to low heat and simmer for more than 20 minutes.
8.Chop the minced garlic to taste.
9.Add minced garlic.
10.Continue to simmer for 10 minutes until the soup thickens slightly.
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.
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 into the pot.
8.Continue to simmer for 10 minutes.
9.Pay attention to flip and remove from the pan.
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 sugar.
2 grams of chicken essence 15 grams of beer 2 grams of chili pepper (red, sharp, dry lead spat).
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 put 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.
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Anonymous users2024-01-30Use material posture lead. Ingredients: 15 grams of green onions, 5 grams of garlic slices, 270 grams of mackerel.
Excipients: 7 grams of ginger.
1. Cut the mackerel into cubes.
2. Put oil in the pot, pour in the green onions, garlic slices, ginger slices, dried chili peppers, star anise, and high heat until fragrant.
3. Pour in the mackerel and stir-fry for 2 minutes.
4. Add dark soy sauce, light soy sauce and cooking wine, stir-fry evenly.
5. Add water, salt, sugar, chicken powder, and reduce the juice over high heat.
6. Remove from the pot and arrange on the plate.
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Anonymous users2024-01-29Ingredients: 2 mackerel.
Excipients: 20 ml of cooking wine, appropriate amount of ginger, appropriate amount of green onion, 20 grams of soy sauce, 6 grams of dark soy sauce, appropriate amount of cooking oil, 8 grams of sugar, a little salt.
Steps: 1. Remove the internal organs and gills of the mackerel, then clean it, cut it into thick slices, put cooking wine, green onions, ginger and 10 grams of soy sauce and mix well and marinate for 30 minutes to let the mackerel absorb the flavor.
2. Put an appropriate amount of cooking oil in the pan, after the oil is hot, put the mackerel into the pan and fry, pay attention not to turn it over in a hurry when frying the fish, otherwise it will stick to the pan and the whole fish will break the skin.
3. Fry until golden brown on both sides, take out and set aside, <>
4. Re-chop the chopped green onion and ginger and <>
5. Put an appropriate amount of cooking oil in the pot, and after the oil is hot, put the minced green onion and shredded ginger in it and stir-fry it, <>
6. Pour in soy sauce and stir-fry until fragrant, this step can not be missing, the soy sauce is stir-fried fragrant, and the braised mackerel tastes good, <>
7. Add an appropriate amount of water, the water should be able to cover the mackerel as well, not too much and not too little, <>
8. Bring to a boil over high heat, add the mackerel pieces fried until golden brown, and then add the dark soy sauce to enhance the color, <>
9. Add two tablespoons of cooking wine to remove the smell and <>
10. After boiling, add sugar to enhance freshness, add a little salt to taste according to personal taste, cover the pot and simmer for a while, then reduce the juice over high heat, and remove from the pot.
11. Picture of the finished product of braised mackerel.
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