The practice of Mabu fish, how to make Mabu fish delicious

Ingredients: 500g of horse step fish, auxiliary ingredients, oil, salt, taste, cooking wine, pepper, step.

1.Fresh horsetail fish.

2.The fish is washed and the head and internal organs are cleaned, and the belly part of the fish has a layer of black membrane, which should be carefully cleaned, and the back of the fish should be patted with a knife, from top to bottom.

3.Turn over and shoot again, and easily remove the fish bones.

6.Turn over and fry until golden brown on both sides.

7.Fried horsetail fish.

Seasoning: salt, light soy sauce, cooking wine, barbecue marinade (available in supermarkets), Orleans marinade, cooking wine.

The preparation of fragrant grilled horsetail fish.

1. The mabu fish is dissected to remove the internal organs and black fascia;

2. Put the washed Mabu fish into a container;

3. Add salt, light soy sauce, cooking wine, barbecue marinade (available in supermarkets), Orleans marinade, and cooking wine in turn;

4. Stir the marinade and spread it evenly on the whole body of the fish;

5. Put it in the refrigerator and marinate for 3-4 hours;

6. Use bamboo skewers to skewer from the tail to the head of the fish, put it in the oven at 170 degrees and bake for 10 minutes;

After a few minutes, remove it, brush with another layer of marinade, and bake in the oven for another 3 minutes.

As the title ,Horse step fish, less scales under the squidScientific name (general decoction).

Hyporhamphus of the family Hemiramphidae Hyporhamphus fish.

The figure below is shownHemirhamphus sajori, commonly known as Japanese squid , frozen needlefish.

Mabu fish is a kind of seawater mixed with marine miscellaneous fish species, freshwater breeding, seawater growth, because of its short growth cycle, generation renewal fast, resources are easy to replenish, so often maintain a certain catch.

The horse fish is also known as the "needlefish".

The body size of the horse step fish is slender, with a body length of 17 to 24 cm. The upper jaw is triangular, equal in length and width, and the lower jaw is elongated into a beak. The teeth are small, the body is covered with small round scales, and there is a wide emerald green longitudinal band on the midline of the dorsal surface.

The dorsal fin is opposite to the anal fin, both located behind the body, the pectoral fin is high and yellow, the caudal fin is forked, light green, and the lower lobe is slightly longer than the upper lobe. There are many kinds of horse fish, because it is slightly cylindrical, it is also called "stick fish", because the mouth is very sharp, it is needle-shaped, it is also called "needlefish". It is mostly found in the western North Pacific Ocean.

Mabu fish meat is rich in various nutrients such as protein and fat. The meat is white and delicate, the taste is fresh and fragrant, contains less fat, and has less antioxidants, and there are fewer fish bones, and the fish meat is very delicious. It is suitable for frying, frying, making fish balls, making dumplings, etc., and the taste is very good.

We like to eat Mabu fish along the coast, this season, often used to make dumplings, make fish balls, etc., you can also make fish steaks, very delicious, if you bake the dried Mabu fish, then the taste is even better! Not much to say, the delicious and simple dried fish is as follows:

1. Materials:250g dried fish, 20g oil, 5g sesame seeds.

Second, the specific approach:1. First of all, rinse the dried fish with clean water for later use.

2. Then use kitchen paper to absorb excess water and dry.

3. Then put the dried fish on the baking net and brush with a layer of oil. Oven preheated, medium level, 180 degrees.

4. Bake the dried fish for about 10 minutes, turn it over, and continue to brush with oil.

5. Sprinkle with an appropriate amount of sesame seeds, continue to bake for about 5 minutes, the color turns golden brown and serve.

Tips:1. The Mabu fish sold in the barbecue outside is not blanched, and it is grilled directly, I think it is unhygienic, and it is recommended that even if you are too lazy to blanch, you should wash it with water.

2. You can smear the sauce according to your personal taste, and it is also delicious to eat directly.

3. If your dried fish is small, shorten the roasting time appropriately, so as not to dry up the water and harden the fish.

Ingredients: 500g of dried mabu fish, 5g-15g of salt, 1-3 spoons of cooking wine, 5g-20g of chili noodles, 8g-18g of Zilu slag powder.

Method: 1. Rinse the dried fish with water for later use.

2. Use kitchen paper to absorb the excess water and dry.

3. Place on the baking net, brush with a layer of rotten Sichai oil, sprinkle with chili noodles and cumin powder. Oven preheated, medium level, 180 degrees.

Turn over in about a minute, sprinkle with chili flakes and cumin powder, and continue to brush with oil.

5. Sprinkle with an appropriate amount of sesame seeds, continue to bake for about 5 minutes, and observe the coloring.

The fresh mabu fish is gutted and the black membrane in the stomach is scraped clean, and then the fish is cut into pieces from the inside of the fish's skin and back.

Cut the ginger into shredded ginger, garlic slices, and chives, and put them into the prepared Mabu Congcha fish fillet, add salt and cooking wine and marinate for 10 minutes.

Then thread the fish with a bamboo skewer and bake it in the oven for 5 minutes.

Brush with a thin layer of oil, sprinkle with chili flakes and cumin grains, and continue to bake for 2 minutes.

After turning and roasting for 2 minutes, brush with oil, sprinkle with a layer of chili flakes and cumin grains, and continue to bake for 5 minutes. The delicious barbecue mabu fish is ready.

Dried fish can be steamed and eaten, and steamed dried fish is the most fragrant and simple.

There are 3 steps in how to make Mabu fish delicious, which can be made into cumin grilled Mabu fish, fried Mabu fish, and braised Mabu fish. The following are the specific operation steps for pan-fried mabu fish:

Steps.

Pick the dried fish.

Pick the dried fish.

Soak and decoction.

After heating, add the dried horsetail fish.

After absorbing the oil, sprinkle with black pepper and sesame seeds.

Put the fried dried fish on blotting paper and sprinkle with black pepper or sesame seeds. end

The fish itself is not sweet, and if it is, it is because of the sugar that is put in the marinade.

It is inconvenient to make a barbecue at home, and it is also very delicious to make fried horsetail fish into dried horsetail fish, and only need to prepare an appropriate amount of dried horsetail fish and a small amount of salt and pepper and edible oil and pepper powder when making.

If it is a relatively large dried fish, you need to soak the dried fish in water six or seven hours in advance, take it out after soaking, remove the water and cut it into slices, and then fry it in the pan.

Economic Value:

Because of its short growth cycle, fast generation renewal, and easy replenishment of resources, Mabu fish often maintains a certain catch. The market price is low and is popular with consumers. Fresh food is fried in oil, and it can also be processed into salty and dried products.

Muscle is rich in protein and fat. Fresh meat has the effect of nourishing yin, replenishing qi and detoxifying, and is mainly used to treat yin deficiency and internal heat, night sweats, five heart irritability (tuberculosis and lungs), long-term ulcer sores, and it is not easy to close the mouth.

The above content reference: Encyclopedia - Mabu Fish.

Mabu fish doesn't taste too good when stewed and burned, but it tastes very good when fried. This fish can also be wrapped in fish dumplings, or processed into dried raw fish, soak it in water before eating, and the barbecue and frying taste is really good! And if you take the dried Mabu fish to barbecue, the taste will be even better, in the coastal area of Liaoning, Shandong, grilled Mabu fish is a must-have variety for barbecue restaurants.

Seasoning: salt, light soy sauce, cooking wine, barbecue marinade, Orleans marinade, cooking wine.

The preparation of fragrant grilled horsetail fish.

1. The mabu fish is dissected to remove the internal organs and black fascia;

2. Put the washed Mabu fish into a container;

3. Add salt, light soy sauce, cooking wine, barbecue marinade (available in supermarkets), Orleans marinade, and cooking wine in turn;

4. Stir the marinade and spread it evenly on the whole body of the fish;

5. Put it in the refrigerator and marinate for 3-4 hours;

6. Use a bamboo skewer to skewer from the tail of the parsley to the head, put it in the oven at 170 degrees and bake for 10 minutes;

After a few minutes, take it out, brush with another layer of marinade, and bake in the oven for 3 minutes.

1. Materials: 4 horse step fish.

2. Method: 1) Rinse the fish with water to prevent the taste from being too hard, and put it on the grilling net.

2) Oven middle layer, top and bottom heat, 140.

3) Bake until the edges are slightly charred and the fish turns yellow. If the fish used is relatively large and the meat is thick, you can grill it for five or six minutes, and if you use small fish, you can do it for about two minutes, don't look at the time, look at the state.

4) Serve it hot, the taste will be greatly reduced after it is cold.

1.Choose fresh horsetail fish.

Choosing fresh mabu fish is a crucial step in making a delicious dish. A good fish should have bright flesh color, a shiny appearance, intact scales, bright eyes, and red gills. If you buy a whole fish, then the fish belly should be elastic and not loose.

2.Cut the horsefish.

Cutting a horsetail requires deciding whether you want to keep the head or cut it off. If you want a big dish, then it is advisable to leave the fish head behind. Then use a kitchen knife to cut the fish into thin slices.

3.Prepare the dressing.

Mabu fish is suitable for seasoning with seasonings such as green onions, ginger, garlic, soy sauce, and white pepper. Chop the green onion, ginger and garlic into minced pieces for later use, with an appropriate amount of soy sauce and white pepper, which can improve the taste of the mabu fish.

4.Heat the oil pan.

Heat the oil until it is 70% hot, put in the thin slices of the chopped mabu fish, fry over low heat until golden brown on both sides, take out and set aside.

5.Sauté the shallots, ginger and garlic.

Add an appropriate amount of oil, add minced green onions, ginger and garlic and stir-fry until fragrant, add a small amount of soy sauce, and then cook until a chain macro resistance time, the heat should not be too large, to avoid burning.

6.Add the carp flakes.

Add the fried carp slices, add an appropriate amount of salt, white pepper and other seasonings, and continue to stir-fry to allow the fish to absorb the full sauce until it is cooked through.

7.Serve.

Put the fried horsetail fish on a plate, sprinkle with chopped spring onions, and the fragrant horsetail fish is ready!

8.Summary.

Horse fish is a delicious seafood dish that is also very simple to make. Just prepare fresh fish and some simple seasonings and follow the steps above to make it. Hopefully, you'll be able to make a delicious Mabu fish dish too!

1. Ingredients: 500 grams of Qizhen rented horse step fish, 70 grams of yam tablets, 100 grams of cabbage core, 10 grams of kelp silk. 350 grams of seasoning No. 1 fresh soup, 15 grams of pepper sesame juice, 30 grams of lake quiet omen powder, 3 grams of green onion slices and ginger slices, 15 grams of multi-flavor oil, 5 grams of salt celery, 6 grams of monosodium glutamate, 20 grams of lard, 10 grams of chopped green onions, and 500 grams of salad oil.

2. Slaughter and cure the mabu fish, add salt, monosodium glutamate, and 3 grams of pepper sesame juice and marinate for 30 minutes until the flavor is absorbed, remove the bones and cut into 5 cm long segments, and pat the starch for later use.

3. Put 500 grams of salad oil in a non-stick pan, put in the fish pieces and fry them for a few minutes when they are hot, and take out the oil.

4. Put lard on the pot on the fire, and when it is hot, add 5 grams of green onion slices, ginger slices, and pepper sesame juice and stir-fry until fragrant.

5. Put No. 1 fresh soup, yam tablets, cabbage core, and kelp shreds to boil over high heat, and then put in the Mabu fish and boil over low heat to remove the foam.

6. Add the remaining pepper juice, drizzle with flavored oil, and sprinkle with chopped green onions.