How to make vinegar stuffed mackerel, and when to put vinegar in stewed mackerel

Material. Dosage.

Green onion, ginger and garlic 2 sections, 6 slices, 1 head.

Two mackerel with a total gross weight of 1kg

Salt, light soy sauce, pepper noodles (marinade) to taste.

1 tablespoon of flour (in large margo amounts).

Sugar, soy sauce, aged vinegar (with a large amount of margo) 1 tablespoon, 1 tablespoon, 3 tablespoons.

1 large ingredient, 1 Sichuan pepper, 1 small handful.

Salt and chicken essence to taste.

Method. 1.Wash the surface of the fresh mackerel, cut it into sections, and then remove the internal organs, so that the fish will form a circle shape (this is something I figured out myself, so that the meat is firmer and will not fall apart after cutting).

2.Dry the mackerel for 10 minutes after cutting the sections, as for the thickness of the fish segments, you can get it according to your preference, generally between 1cm and 2cm are suitable, and the marinating time is long and you can simmer for a long time, so you can rest assured.

3.Cut the green onion, ginger and garlic into large pieces, add pepper noodles, salt, light soy sauce and mix well to marinate the fish for half an hour, then put it in the refrigerator and refrigerate it overnight.

4.Take out the marinated fish from the refrigerator, pick out the fish, pat it on a thin layer of flour one by one, fry it in the pan after the oil is hot, and remove it on both sides.

5.In addition, add green onions, ginger and garlic in a hot pan and stir-fry until fragrant, add sugar, soy sauce, vinegar (1 spoon, 1 spoon, 3 spoons) and Sichuan peppercorns to boil; After the soup is boiled, put in the fried fish pieces, make up a small bowl of water until the soup in the pot has just been submerged with the fish pieces, after the high heat is boiled, change to medium-low heat, cover the pot and simmer until the soup becomes thicker to the bottom, open the lid and collect the juice.

6.Taste the taste and see if you need to supplement sugar & salt & vinegar according to your taste! Finally, sprinkle a little chicken essence and mix well. Pay attention not to turn the fish pieces during the process of frying and stewing the fish, but hold the pot and shake it slightly to prevent the fish from loosening.

7.Let's eat! The heavy vinegar stuffed fish is out of the pot! Attention, attention! If you like to use rice vinegar, it is recommended to halve the amount of sugar or do not like to eat sweet, you can save the sugar as a condiment.

Stewed mackerel put vinegar when it comes out of the potStewed mackerel is the name of a dish made with mackerel as the main ingredient. The scientific name of mackerel is "blue-spotted mackerel, the Bohai Sea and the Yellow Sea in China.

The East China Sea and the coastal waters of North Korea are the main distribution areas.

Its body is smooth and delicate, spindle-shaped, generally long meters, up to 1 meter long, the back is blue-black, covered with blue spots, the abdomen is silvery-gray, accustomed to floating close to the surface of the water, and the tail and dorsal fins are usually exposed.

Posture characteristics of mackerel

The body length is 25 100 cm. The body is long and flattened, spindle-shaped, with a thin tip at both ends, a small and strong caudal peduncle, and 3 raised ridges on each side, which are long and tall in ** ridges. The head grows longer than the body height.

The specimen is 25 100 cm long. The mouth is large, slightly sloping, and its teeth are sparsely arranged, large and sharp. The body is covered with fine round scales, the lateral line is curved, and the superior is lateral.

The lateral line is irregularly wavy.

There are blue and black round spots on the side of the body**. dorsal fin 2, the first dorsal fin is long, with 19 20 fin spines; the second dorsal fin is shorter, with 8 9 small fins each after the dorsal and anal fins; pectoral and pelvic fins short without hard spines; The caudal peduncle has a three-skin crest. The caudal fin is large and deeply forked.

1 Remove the internal organs of the mackerel and wash it, and make a few cuts on the fish.

2 Stuff the green onion, ginger and garlic slices into the fish's belly, sprinkle some salt and marinate for about 10 minutes3 Peel and wash the potatoes and cut into hob pieces, next to them is the Northeast soybean sauce4 After the pot is hot, you can first wipe the bottom of the pot with ginger slices and then pour oil, so that the fish does not stick to the pan5 Put in the mackerel and fry it.

6 Pour in cooking wine, sugar, vinegar, soy sauce, dark soy sauce, star anise, Sichuan pepper powder, and Northeast miso and stir-fry until fragrant7 Pour in an appropriate amount of water.

8 Add the potato wedges.

9 This is dried soyledon leaves, use it to make soup Stewed fish is delicious10 Cover the lid, simmer over high heat, then turn to medium heat and simmer for about 15 to 20 minutes, look at the pot in the middle, don't stick to the pot.

11 Sprinkle with coriander.

1.Remove the internal organs of the mackerel, wash it, cut a few knives on it, sprinkle an appropriate amount of salt and marinate for about 10 minutes2Peel the potatoes, wash them and cut them into cubes.

3.Finely chopped green onion, garlic slices, ginger slices, star anise, cinnamon, bay leaves, dried red pepper shreds 4Sprinkle some dry flour on the mackerel.

5.Heat the oil in a pan and fry the mackerel.

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

7.Add green onions, ginger, garlic, star anise, bay leaves, and cinnamon and stir-fry until fragrant.

8.Pour in an appropriate amount of peppercorn powder.

9.Add an appropriate amount of cooking wine.

10.Pour in an appropriate amount of soy sauce and stir well.

11.Add an appropriate amount of sugar and stir well.

12.Drizzle in some vinegar.

13.Add a little dark soy sauce to the mix.

14.Pour in an appropriate amount of water.

15.Add the potato wedges.

16.Cover and bring to a boil over medium heat until potatoes and fish are cooked.

17.When the soup is almost finished, add an appropriate amount of salt and stir well.

18.Finally, add the chicken bouillon.

Braised fresh mackerel in sauce.

Ingredients: Mackerel.

Excipients: onion, garlic, ginger, dried red pepper, bean paste, bean paste, salt, sugar, cooking wine.

Method:1Fresh mackerel is viscerated and gills, washed, dried, and cut obliquely into segments; 2.

Slice the onion, shred the ginger and cut the dried red pepper into sections; 3.Stir-fry the chives, ginger, garlic and dried red peppers; 4.Add the bean paste and bean noodle sauce and stir-fry over low heat until fragrant; 5.

Add the fish and fry it slightly; 6.Cook the cooking wine along the rim of the pot; 7.Add unused hot water; 8.

Add a little sugar to enhance freshness; 9.Turn to low heat and simmer; 10.When the soup is more than halfway through, taste salty and seasoned with salt; 11.

Reduce the juice on high heat; 12.Sprinkle chopped green onions before cooking.

Braised mackerel. Ingredients: Mackerel.

Excipients: green onion, ginger, star anise, cooking wine, pepper, sugar, vinegar, oyster sauce, salt, soy sauce method: 1

Cut the fresh mackerel into thin slices. 2.Add an appropriate amount of oil to the pot, add green onions, ginger, dried chili peppers, and a spoonful of sugar to stir-fry until fragrant.

3.After stirring the fragrance, add water and salt. 4.

After the water boils, pour in the mackerel. 5.Simmer until the soup is dry, add garlic moss and chicken essence and stir-fry a few times, then it can be out of the pot.

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.

The preparation of mackerel is as follows:

Tools Ingredients: mackerel, green onion, ginger, garlic, dried chili, light soy sauce, cooking wine, salt, peppercorn powder, barbecue season, vegetable oil, pot, basin, knife, cutting board, plate.

1. Remove the internal organs and gills of the mackerel, cut the mackerel from head to tail from the spine with a knife, and put it in a basin for later use.

2. Cut the green onion into sections, the garlic into slices, the ginger into shreds, and the dried chili peppers into sections, and put them on a plate for later use.

3. Put green onions, garlic slices, ginger shreds, light soy sauce, cooking wine, salt, and Sichuan pepper powder on the mackerel, stir evenly and marinate for about 1 hour.

4. Pour vegetable oil into the pot, put the dry chili pepper section in the hot oil temperature and fry until fragrant, then remove it, put in the mackerel and start frying.

5. Fry until golden and quiet, then turn over and sprinkle an appropriate amount of barbecue ingredients, and fry until golden on both sides.

The home-cooked practice of mackerel:Ingredients: 2 mackerel, 1 green onion, 1 piece of ginger, 3 garlic cloves, 1 pinch of Sichuan pepper, 2 star anise, 1 spoon of cooking wine, 1 spoon of aged vinegar, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, appropriate amount of starch, appropriate amount of salt.

Steps: 1. Prepare the required ingredients.

2. Cut the green onion into small pieces, slice the ginger, and flatten the garlic for later use.

3. Pat a layer of cornstarch evenly on the surface of the cleaned mackerel.

4. Add more oil to the pan and fry the mackerel until the skin is golden brown.

5. Set aside the fried mackerel.

<>7. Add mackerel and an appropriate amount of water, and the amount of water should not exceed the mackerel.

8. Add light soy sauce, dark soy sauce, cooking wine, aged vinegar and sugar to bring to a boil over high heat, turn to medium heat and simmer to collect the juice and add salt to taste.

9. Finished product drawing.