How to stew mackerel to be delicious, how to stew mackerel delicious and simple

As a coastal city, every day and seafood dealings, mackerel is no stranger to us at all, every autumn, when the sea is open to fish, all kinds of seafood are the fattest time, especially mackerel, in the city of Qingdao, mackerel is of special significance, whenever the sea is opened as a son-in-law is to buy mackerel to give to the old father-in-law.

Because the season for mackerel is autumn and winter, the mackerel during this time period is fresh. Therefore, it is also a suitable season to eat mackerel. It is a good choice to go to my father-in-law's house and bring a few mackerel.

As for how to make mackerel delicious, as a large province of Shandong cuisine and Jiaodong cuisine, these things are not difficult for us. Braised mackerel, mackerel in tomato sauce, smoked mackerel, mackerel dumplings, braised mackerel in sauce, etc.

Mackerel meat is spiny and less, delicious, nutritious, and the meat is firm and compact, awl-shaped, probably related to its quick usefulness, can be said to be a "strong swimmer". Next, I will share with you the production of everyone's favorite braised mackerel. One more hard dish for your Chinese New Year's Eve dinner.

Preparation of ingredients. The ingredients you need are: a mackerel, a green onion, ginger, and star anise.

Step 1: Remove the internal organs of the mackerel and cut it into sections with an oblique knife.

1) After cleaning the mackerel, cut it into segments with an oblique knife, so that it is easier to absorb the flavor when cooking. It is recommended to keep the head and tail of the fish, although there is no meat, but China pays attention to completeness, and it will look good when it is white in the later stage.

2) Cut the green onion into sections and slice the ginger.

Cook in the pan. Step 1: Oiled the sliced mackerel.

Heat the pot, pour in the oil (wide oil) and burn until it is 70% hot, put the prepared fish into the oil in small quantities and many times, stir with a spoon to prevent the fish from sticking, fry it until it is yellow, and remove it to control the oil.

Braised cooking. 1) Leave less than the base oil in the pot, add star anise, green onions, and ginger slices and stir-fry until fragrant.

3) Put the oiled mackerel into the pot, gently shake the pot to prevent the fish from sticking to the pan, stir gently to let the soup flow over the fish quickly and prevent the fish from sticking, but also less reactionary fish pieces to prevent the meat from breaking.

4) Add a small amount of water starch several times to introduce a suitable consistency.

5) The fire power when cooking the fish should not be large, when the soup is thick and fragrant, you can get out of the pot, add a little oil before the pot, play the role of increasing flavor and color, 6) Place the fish pieces one by one on the plate, discharge them into the shape of fish, and then pour the soup.

7) Sprinkle with chopped green onions at the end and a delicious braised mackerel dish is ready.

Serve fish on the table.

When stewing fish, do not use soy sauce or vinegar to remove the fishy, learn this trick, the fish is tender and has no fishy smell! Since I learned this method, even if I use frozen mackerel, the meat is still very delicious and not fishy.

Stewed mackerel. Prepare the ingredients: mackerel, ginger, light soy sauce, cooking wine, Sichuan pepper powder, salt, cooking oil (you can also add some tofu to stew together).

I prepared frozen mackerel, because I bought it in advance and put it in the refrigerator, so it needs to be thawed temporarily, if you also have frozen mackerel, you can try this method to thaw, put the fish in a basin, sprinkle a spoonful of salt, and then put in the water that has not been used for mackerel, and wait until it is completely thawed.

After the mackerel is thawed, the belly of the mackerel is dissected, cleaned and cleaned, and the black membrane is also removed, rinsed, and washed several times to check it.

Then put the mackerel into the basin, add ginger slices, cooking wine, light soy sauce, salt, pepper powder, spread evenly, marinate for 20 minutes, if it is a larger mackerel, you can also chop it into small pieces and marinate, so that it is more delicious.

It is wrong to stew mackerel directly, in that case, mackerel is not tasty, and after marinating, it can reduce the fishy smell, this step can not be omitted!

Then take out the mackerel, use a kitchen paper towel to absorb the moisture on the surface of the mackerel, and then dip it in dry flour, pat it a few times, as long as a thin layer is OK, the purpose of patting dry flour is to prevent breaking the skin when frying the fish, and it will not absorb too much oil, and it will not taste greasy.

Heat the frying pan, add a little cooking oil, heat to fifty percent hot, put in the mackerel, when one side is fried to golden brown, then turn over and fry the other side, after frying, the mackerel will be more fragrant when stewed, you can't be lazy when frying, it is better to fry until golden on both sides.

Finally, add a little oil to the wok and heat it, pour in the chopped green onions, ginger and garlic and stir-fry until fragrant, then put in a spoonful of soybean paste, stir-fry over low heat to bring out the fragrance, and then pour in an appropriate amount of beer.

At the same time, add light soy sauce and sugar to taste, you can taste the taste, after the suitability, put in the mackerel, boil over high heat, and then adjust the medium and low heat to simmer for 20 minutes.

When the time is up, the juice is processed on high heat, and after the pot is sprinkled with green onions, a plate of delicious stewed fish is ready, which is very delicious, and this taste cannot be bought outside.

Main 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.

Nutritional analysis of mackerel

1.Mackerel has delicate meat, delicious taste and rich nutrition, rich in protein, vitamin A, minerals and other nutrients;

2.Mackerel has the effect of tonifying qi and calming cough, and has a certain effect on weak cough and asthma;

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.

Mackerel is mainly produced in the Bohai Sea, the Yellow Sea and the East China Sea, with the largest number along the coast of Shandong. In the Bohai Sea, the season is April, the Yellow Sea is May, and the East China Sea is July. The meat of mackerel is spiny and less, delicious and nutritious, and the meat is firm and compact, in the shape of an awl.

"Home-style stewed mackerel" is the most homely way to eat, appetizing and delicious, so fragrant!

The thick meat of mackerel is not good for flavor, so cut the mackerel into sections, not too thick, and then use cooking wine; Soy sauce; Marinate with salt and a little sugar for 30 minutes before simmering, and add vermicelli halfway through the stew so that both the fish and vermicelli are delicious!

Mackerel stewed with wide noodles, first fry the mackerel and set it, add a small amount of pork belly, vinegar, green onion, ginger, garlic, soy sauce, cooking wine, and salt to stew together, which is delicious.

Ingredients recipe calories: kcal).

The main ingredient is 2 mackerel.

Method steps.

1 egg, in fact, you can't use it, and you can make some other 2 green onions, a section, ginger, and a small piece.

Chop the green onion, ginger and garlic, and cut the chili pepper from the middle.

This is the packed mackerel, the fish head is removed, the fish head is not only difficult to clean up, but there is no meat to eat, and the mackerel is put in the egg mixture for a while.

Put oil in a wok and put the fish with the egg wash in the pan.

After frying one side, turn the other side and fry until golden brown.

Add green onions, ginger, garlic, chili, peppercorns, and salt.

Add sugar, add a large spoonful of wolfberry wine soaked in white wine, put a large spoonful of wolfberry and pour 3 tablespoons of vinegar, then pour in soy sauce.

Put in boiling water and cover the fish.

Simmer for about 30 minutes, simmer the soup, sprinkle MSG and put it on a plate.

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.

Ingredients: 600 grams of mackerel, 1 large ingredient, 15 Sichuan peppercorns, 3 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar, appropriate amount of salt, appropriate amount of chicken essence, green onions, appropriate amount of ginger, appropriate amount of garlic slices, 2-3 dried red peppers, appropriate amount of minced coriander.

Preparation: 1. Clean up and drain the mackerel, cut it into 5cm wide sections, dip it in dry flour, and then shake off the excess flour;

2. Pour oil into a hot pan, put in the flour-coated mackerel after the oil is hot, fry until both sides are firm, and put the fish out for later use;

3. Heat the pan with warm oil, enlarge the ingredients and peppercorns to fry the fragrance, do not fry the paste, and then add green onions, ginger, garlic, and dried red peppers and fry slightly;

4. Put the fried mackerel into the pot, turn off the low heat, and fry it slightly with the seasonings in the pot. Then pour in vinegar, cooking wine, light soy sauce, sugar, a small amount of salt (because the soy sauce is more, so put a little salt or no salt) and simmer slightly over low heat for 2-3 minutes;

5. Add boiling water, bring to a boil over high heat and simmer over low heat for 20 minutes, and it is best to turn over the fish halfway; (As the saying goes: 1,000 stewed tofu, 10,000 stewed fish.) If you have enough time, you can extend the time of the fish stew so that it can be more flavorful)

6. When the soup is almost exhausted, add chicken essence, add some garlic slices, then turn the fish over to dissolve the seasoning, and finally sprinkle coriander out of the pot.

The amount of seasoning can be added appropriately according to your preference. Process 4 is a crucial step in making the fish taste good, and it is best not to ignore it.

How to cook stewed mackerel? Clean the mackerel and pour it into the oil pot, pour in star anise, bay leaf cinnamon chili, light soy sauce and bean paste to stew.

How to cook stewed mackerel? After cleaning the mackerel, change the knife and cut it into pieces, stir-fry it in the pot and add it, stir-fry with light soy sauce, salt, ginger, vinegar and bean paste.