Crispy mackerel How to remove mackerel bones

Ingredients: 700 grams of mackerel, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of shallots, appropriate amount of garlic, appropriate amount of ingredients, appropriate amount of rock sugar, appropriate amount of vinegar, appropriate amount of soy sauce.

Steps. Step 11 of the preparation of the crispy mackerelMackerel gutted and headed.

Step 22 of the preparation of the crispy mackerelSlice segments.

Step 33 of the preparation of the crispy bone mackerelPut salt.

Step 44 of the preparation of the crispy bone mackerelPut cooking wine.

Step 55 of the preparation of the crispy bone mackerelMix well and marinate for half an hour.

Step 66 of the preparation of the crispy mackerelFry and set aside.

Step 77 of the preparation of the crispy mackerelPut oil in the pressure cooker, garlic cloves, green onions, and ingredients.

Step 88 of the preparation of the crispy mackerelAdd the mackerel segments.

Step 99 of the preparation of the crispy mackerelPut rock sugar.

Step 1010Put the vinegar.

Step 1111Put the soy sauce.

Step 1212Mix well.

The preparation of the crispy bone mackerel step 1313Cover the lid and adjust to the fish button.

Step 1414It's crispy.

Step 1515Out of the pot.

Material: mackerel or fish Tools: kitchen knife, vegetable zd board Operation steps:

1. Prepare the mackerel to be processed. 2. Cut off the head of the mackerel and cut the body into even oblique pieces. 3. The internal organs of the fish can be seen in the position on the side of the mackerel block.

4. Pick out all the fish pieces with the right offal and remove the offal. 5. Wash the fish pieces with clean water and put them on a plate for later use.

The fish head and fish bones can be added with some tofu stew, and the fish skin can be mixed and eaten.

Prepare the ingredients.

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Shred the green onion and mince the ginger.

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Preheat the oil pan, add the oil, and stir-fry until fragrant. Then add the noodle sauce.

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After stir-frying a few times with the mackerel bones, pour in a small amount of water and cover the mackerel. Add the white wine and a large sauce. Continue to cook. Until the water is almost dry, add the leeks.

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Removing the head and bones of the fish can also make it so delicious, out of the pan.

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Ingredients: chili pepper, mackerel, green onion, ginger and minced garlic

High liquor, vinegar, cooking wine, light soy sauce, dark soy sauce, sugar, salt, Sichuan pepper, seasoning

Flour, coriander.

Method: Step 1

Clean up the mackerel, remove the head and tail and remove the internal organs, cut it into fish segments about 5 cm long, put it in a basin and marinate it with high white wine and vinegar for more than 30 minutes, and then control the water for later use.

Step 2: Wrap the fish in a thin layer of flour after controlling the water and set aside.

Step 3 Boil oil in a pan for 6-7 until hot, then add the fish pieces and fry them on both sides until golden brown.

Step 4: Add vinegar and cooking wine, then quickly cover and simmer.

Step 5Then add light soy sauce, dark soy sauce, chili, green onion, ginger, garlic, Sichuan peppercorns, sugar, a small amount of water (just over the fish segments) and simmer until the juice is reduced.

Step 6Finally, add salt to taste, sprinkle with coriander and serve.

Fish bones can be stewed in soup, add some tofu, and fish skin can be mixed and eaten.

How to eat fish, fish head, scalp, and skull depends on your personal opinion, and you can also boil it and make soup.

If you really want to eat these things, break them, crush them and make meatballs to eat.

Mackerel and sea bass skin are also OK. It's just that the skin of these two kinds of fish is a little thin, and the fishy smell is relatively strong, so it is better to have grass carp skin.

Ingredients: 800g of mackerel

1. Prepare materials: a mackerel.

2. First of all, wash the mackerel and open it with a knife along the big thorn in the middle from the tail.

3. After opening, the mackerel is divided into two halves with the large spines in the middle, all the way to the gills.

4. Then use a knife to scrape the meat of the mackerel off the top of the skin; There is also a small amount of meat on the bones, so you should gently scrape it with a knife to remove the internal organs of the fish while scraping the meat.

5. Scrape off the mackerel meat and put it in the container.

1. The steps are as follows:

1) Decapitation: Cut off the fish head from the back of the two fins, and split it for later use.

2) Hold the fish body with the left hand, and the back of the fish will be cut open by the back of the right hand knife to cut half of the fish, and when it reaches the belly of the fish, the blade will be offset and continue to be cut along the ribs. The last half of the fish is finished.

3) The same method. The other half is made in the same way. If you make fish fillets. Rinse the skin off. Slice the fish out using the slice method. 3 5mm is appropriate. Otherwise, it is too thin and will crumble during conditioning.

2. Introduction to mackerel:

Mackerel is also called blue-spotted mackerel (scientific name), bony fish, perch, mackerel. There are many types, and the common ones are"Chinese mackerel"Scomberomorussinensis, spotted mackerel, Kang's mackerel, etc., the common name of mackerel is also swallow fish, plate mackerel, bamboo mackerel, pointed head majia, blue arrow, etc. Sharp teeth, fast swimming, temperament ** generally long meters, up to 1 meter, weighing 20 kilograms, distributed in the western North Pacific Ocean, China's Bohai Sea, the Yellow Sea, the East China Sea have, is a warm pelagic fish, feeding on pelagic small fish, migrating in groups in summer and autumn, some enter the Bohai Sea to spawn, and often flock into groups of bait near coastal islands and reefs during the autumn flood, which is one of the economic fish in the north.

The mackerel [bà] fish has a long and flattened body, a bright silver body, dark stripes or black and blue spots on the back, a large mouth, a sharp snout, sharp teeth, a fast swimmer, and a fierce temperament. Dalian Museum of Natural History"King Mackerel"The specimen weighed more than 260 pounds, meters, and was more than 20 years old.

In the case that the mackerel has not been completely thawed, it will be easier to kick;

Ingredients: 3 mackerel.

Step 1: Prepare the mackerel.

Step 2: Clean up the mackerel.

Step 3: Cut the fish into two slices and pat the back of the fish with the back of the knife for two measurements. The meat and the spines are separated, and the fish is best slightly frozen to separate the meat from the spines.

Step 4: Open the fish from the belly of the fish, spread the fish skin down on the cutting board, pull out the small thorn in the middle of the fish body, and use a knife to follow the lines of the fish to remove the fish. Mackerel has few bones and is easy to operate.

Step 5: Remove the good fish meat, and do not use the skin and bones.

Step 6: Chop the fish into a puree.

Tools: kitchen knife, spoon.

1. Remove the internal organs and head of the mackerel and clean it.

2. Use a knife to cut along the big bone in the middle of the mackerel and cut off the meat on the mackerel.

3. Take a spoon and scrape the surface of the fish from head to tail.

4. While scraping the fish, feel the thorns in the fish with your hands and take them out by the way.

5. After scraping off the fish, place it in a container and set aside.

Mackerel is a rather general concept.

Choose the fish first. There are two kinds of folk mackerel: mackerel (Japanese mackerel) and tern mackerel (a variety of mackerel mainly blue-spotted mackerel) because the former is smaller, about 25 cm, and the latter is more than 40 to 50 cm, and the more accurate way to distinguish it is the number of small fins behind the dorsal fin, 5 mackerel, and 9 mackerel.

Neither mackerel nor mackerel has intermuscular spines, and only two parts of the spines need to be removed: 1The ribs of the chest, arranged in parallel in an arc, are removed one by one, noting that both sides are present.

2.In the axial bone, after removing the ribs, remove the meat on both sides (i.e., the greater lateral muscles), and then peel the flesh from the axial bone downwards. Of course, if it is a finished product after cooking, it is easier to separate the flesh and bones.

Mackerel looks like it's used for chopping dumplings, right? I heard that you don't need to stab it, so you can chop it together, and you can't eat the thorns after cooking, and the spines of the mackerel are not hard.

Summary. There are many ways to make mackerel skin and bones, and here is one of them: Ingredients:

Mackerel skin, mackerel bones, ginger slices, minced garlic, cooking wine, light soy sauce, salt, sugar, chicken essence, water starch, chopped green onionsSteps: Wash the mackerel skin with water, blanch the mackerel bones with water to remove the fishy smell. Heat the oil in a pan and stir-fry the ginger slices and minced garlic until fragrant.

Add mackerel bones and stir-fry, add an appropriate amount of cooking wine and light soy sauce and stir-fry evenly. Add an appropriate amount of water, cover and bring to a boil, then turn to low heat and cook for about 20 minutes. Add the mackerel skin, add salt, sugar, and chicken essence to taste, and continue to cook for about 5 minutes.

When seasoning, it can be increased or decreased according to personal taste. Mackerel skin and mackerel bones are rich in nutrients, but it is also important to eat them in moderation to avoid discomfort caused by overdose.

Can you elaborate on that a little bit more?

There are many ways to make mackerel skin and bones, and here is one of them: Ingredients: mackerel skin, mackerel bones, ginger slices, minced garlic, cooking wine, light soy sauce, salt, sugar, chicken essence, water starch, green onion, chakuanhua, steps:

The skin of the mackerel is washed with water, and the bones of the mackerel are blanched with water to remove the fishy smell. Heat the oil in a pan and stir-fry the ginger slices and minced garlic until fragrant. Add mackerel bones and stir-fry, add an appropriate amount of cooking wine and light soy sauce and stir-fry evenly.

Add an appropriate amount of water, cover and bring to a boil, then turn to low heat and cook for about 20 minutes. Add the mackerel skin, add salt, sugar, and chicken essence to taste, and continue to cook for about 5 minutes. Add an appropriate amount of water starch to thicken, and sprinkle with chopped green onions.

Tips: Mackerel skin and mackerel bones are both relatively easy ingredients to cook, so don't cook them for too long so as not to affect the taste. When seasoning, it can be increased or decreased according to personal taste.

Mackerel skin and mackerel bones are rich in nutrients, but it is also important to eat them in moderation to avoid discomfort caused by overdose.

Use scissors to cut up from the belly of the mackerel, until the gills are cut, and pull out the gills together with the internal organs, there is a black line at the bottom of the belly of the fish.

How to clean the internal organs of frozen mackerelFrozen mackerel to thaw the fish and then process, wait for the surface of the mackerel to thaw slightly after the fish belly is cut open with scissors, the viscera of the fish gills removed, there is a black line at the bottom of the fish belly, also to remove, and finally clean it with a number of search water, and the mackerel will be processed.

Some frozen mackerel are separated from the fish bones after thawing, the meat is very loose, and it will be broken when pinched, so the mackerel is not spoiled and rotten, but the mackerel is not fresh before freezing, and can be eaten in Luli, but the taste is slightly worse.