The most authentic recipe for braised mackerel

Ingredients for braised mackerel.

Mackerel, two flours, a little cooking wine, an appropriate amount of Sichuan peppercorns, ten large ingredients, two green onions, ginger, garlic, an appropriate amount of dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of vinegar, an appropriate amount of sugar, an appropriate amount of chili, two salts, an appropriate amount of black pepper, an appropriate amount of black pepper.

How to prepare braised mackerel.

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Step 1space

Remove the internal organs of the mackerel, wash it, remove the head, and cut it into pieces for later use.

Step 2space

Marinate with an appropriate amount of black pepper, salt and cooking wine for 15 minutes.

Step 3space

Put the mackerel sticky flour in the oil pan and fry it until it is set, then pour out the remaining oil from the fried fish.

Step 4space

Put the fried mackerel into the pot, pour in cooking wine, light soy sauce, dark soy sauce, Sichuan pepper, spices, green onion, ginger, garlic, chili, and then cook an appropriate amount of vinegar, add a little sugar and salt. A little chili pepper can be added here to remove the smell and enhance the flavor, which can be adjusted appropriately according to personal taste.

Step 5space

Pour in the boiling water that has not covered the mackerel, cover the pot and cook over medium heat for about 20 minutes.

Step 6space

Remove from the pan and sprinkle with parsley.

Ingredients: Mackerel: 500 grams.

Excipients: 10 grams of green onion, 8 grams of ginger, 3 small cloves of garlic, 8 Sichuan peppercorns, 4 star anise, 12 grams of salt, 3 small pieces of rock sugar, appropriate amount of cooking wine, 3 dried red peppers, 2 green peppers (a spicy one), appropriate amount of soy sauce and vinegar, appropriate amount of cooking oil, appropriate amount of chicken essence.

Braised mackerel recipe.

1.After washing the mackerel, cut it into oblique pieces with a knife to reach the main bone of the mackerel, sprinkle an appropriate amount of salt and marinate for 20 minutes.

2.Heat an appropriate amount of cooking oil in a pan and fry the mackerel until golden brown.

3.After frying, add dried red pepper, green onion, ginger flat to pour an appropriate amount of boiling water, add pepper, star anise, salt, rock sugar, cooking wine to the pot and burn for 5 minutes, then add soy sauce and vinegar to continue to burn for 3 minutes to collect the soup, and finally put in garlic slices, green peppers, chicken essence, you can put it out of the pot and put it on the plate, and you can decorate a little coriander segment after serving.

What is the nutrition of braised mackerel?

1.Mackerel has delicate flesh and delicious taste

It is rich in nutrients, including protein, vitamin A, minerals (mainly calcium) and other nutrients.

2.Mackerel has the effect of replenishing qi and relieving 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.

The most authentic way to make braised mackerel is as follows:

Ingredients: 2 mackerel, appropriate amount of pork belly, green onion, ginger, garlic, star anise, Sichuan pepper, 3 grams of salt, 10 grams of rice wine, 15 grams of light soy sauce, 30 grams of soybean paste, 10 grams of dark soy sauce.

Method: 1. Remove the head and internal organs of the mackerel, clean it, drain the water, cut it into thick slices with an oblique knife and put it in the basin, soak the pepper water in advance, wash the green onion and ginger, cut the green onion into sections, put the green onion and ginger water into the fish, and then add the pepper water, salt and rice wine, grasp and mix evenly, and marinate for half an hour.

2. Prepare a bowl of seasoning sauce, add light soy sauce, dark soy sauce, rice wine, and soybean sauce to the bowl and stir evenly for later use, wash the pork belly and cut it into thin slices, add oil to the pot, put the pork belly in the hot pan with cold oil, stir-fry until the pork belly is golden brown, add green onions, ginger, garlic, and Sichuan pepper and stir-fry to bring out the fragrance.

3. Put the marinated mackerel in, fry the mackerel on both sides until golden brown, pour the seasoned sauce into it, then add an appropriate amount of water, and then the mackerel can be boiled over high heat, turn to low heat and simmer for about 15 minutes.

How do you cook pan-fried mackerel?

Ingredients: mackerel pieces, cooking oil, salt, cooking wine, pepper, oil.

Method: 1. Remove the internal organs of the mackerel and wash it, cut it into sections, and the thickness is about that.

2. Take a clean large bowl, put in the fish pieces, smear with salt, cooking wine, white pepper and oyster sauce and marinate for 2 hours.

3. Heat the pot without sticking, pour an appropriate amount of oil, boil until 5 is hot, and then add the fish section.

4. Medium-low heat, slow frying, about seven or eight minutes on one side.

5. If you feel too light when eating, you can dip it in hot sauce to accompany it.

The preparation of braised mackerel is as follows:1. Put a little water in a wok and pour in about 50 grams of sugar.

2. You can start with medium heat, which is what it looks like when boiling for two or three minutes.

3. Wait until it changes color slightly, you can put in an appropriate amount of cooking oil, so that it is not easy to paste the pot, and then it must be on low heat. Slowly boil until it becomes sticky and brown, so you should add water as soon as possible, which is also to prevent the pot from sticking and the dish from becoming bitter.

4. After pouring water, it will become such a color, but it will definitely not be bitter.

5. Pour in all the seasonings at this time.

6. After boiling, add salt and oyster sauce to taste.

7. Put in the processed mackerel.

8. After boiling over medium heat for about seven or eight minutes, remove the juice from the pot after reducing the juice over high heat.

The 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.

Braised mackerel and other foods taste good, so everyone has an understanding of the method of braised mackerel, first of all, you need to prepare 500 grams of mackerel, 100 grams of pork ribs, 15 grams of soy sauce, 5 grams of vinegar, 10 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, and 10 grams of starch. First of all, we need to remove the head and tail of the mackerel, remove the internal organs, scrape off the white membrane on the abdomen, and clean it after washing. We scrape the flowers on both sides of the fish and cut them into sections.

The fish is placed in seventy percent hot oil, which needs to be fried until golden brown and poured into a colander spoon. After we cut the pork belly into slices. Shiitake mushrooms also need to be washed, cut into slices and set aside.

The wok needs to be heated on the heat, add the base oil, and then boil the pan with green onions, ginger and garlic. Then add the meat slices and mushroom slices and stir-fry together. Cook in Shao wine, vinegar, add soy sauce, sugar, refined salt, put in the soup and boil.

After adding the fried mackerel segments, put them on low heat and cook them until they are cooked and flavorful. Then add monosodium glutamate and pepper, pick off the green onion and ginger, take out the fish segments, and finally the original juice needs to be thickened with water starch, poured in the oil, and poured out of the pot on the mackerel segments.

1. Ingredients for braised mackerel.

First of all, you need to prepare a two-pound or so of fresh mackerel, you must ensure that the mackerel is fresh, because only the braised mackerel made of fresh mackerel is authentic enough in taste, and the nutritional value is guaranteed, and you need to prepare an appropriate amount of vegetable oil, braised soy sauce, edible salt, monosodium glutamate, fennel and a small amount of star anise. The choice of the main ingredient is mainly mackerel, and the selection of auxiliary ingredients is some seasonings, which requires everyone to carefully select.

2. The steps of braised mackerel.

The first step of the production is to clean the mackerel, cut the belly of the fish, hollow out the internal organs, and then rinse it thoroughly with water, and then cut the fish into segments after rinsing, and then put it into a bowl and sprinkle some salt, marinate for a while, put the prepared vegetable oil in the pot and heat it, then put the processed mackerel in, fry it on both sides, then pour in soy sauce, monosodium glutamate, fennel and star anise, and then pour in a bowl of water, cover the pot, and simmer it over low heat.

3. Characteristics of braised mackerel.

After the braised mackerel is done, the color and flavor are complete, not only delicious and nutritious, but also can be used to enhance appetite, the freshness of this dish is indeed very high, most friends will like it very much after eating, which can open our appetite, and the practice of this dish is not very complicated, friends who want to eat braised mackerel can refer to the methods introduced above to make it at home.

Braised mackerel is definitely a delicacy not to be missed, not only the color and flavor are complete, but also the nutritional value is very high, if you want to eat it, you can make it yourself, but in terms of material selection, you need to pay attention to the heat when making it.

The home-cooked recipe for braised mackerel is as follows:1. Ingredients: appropriate amount of chili pepper, 2 catties of mackerel, appropriate amount of minced green onion, ginger and garlic, 1 tablespoon of dry and old liquor, 5 tablespoons of vinegar, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of sugar, 1 teaspoon of salt, Sichuan pepper, appropriate amount of ingredients, a little flour, and an appropriate amount of coriander.

2. 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 for more than 30 minutes with 1 tablespoon of high white wine and 2 tablespoons of vinegar, and then control the water for later use. After controlling the water, wrap the fish in a thin layer of flour and set aside.

3. Put oil in a pot and boil 6 7 until hot, then put in the fish segments, and fry them on both sides until golden brown. Add 3 tablespoons of vinegar and 2 tablespoons of cooking wine, then quickly cover and simmer. Then add light soy sauce, dark soy sauce, chili, green onion, ginger and garlic, Sichuan peppercorns, sugar, a small amount of water (just over the fish segments), cover and simmer until the juice is reduced.

Finally, add salt to taste, sprinkle with coriander and remove from the pan.