The authentic practice of braised mackerel, the home style practice of braised mackerel

Preparation of braised mackerel in sauce:

Spare ingredients: 2 mackerel, appropriate amount of salt, appropriate amount of green onion and ginger, 1 can of beer, appropriate amount of bean paste, appropriate amount of Korean chili sauce, appropriate amount of five-spice powder, appropriate amount of cooking wine, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, 1 egg;

Production process: The first step is to remove 2 mackerel, remove the internal organs, gills and other inedible parts, slaughter and wash the mackerel thoroughly, drain the water, cut it into segments, put it in a container, add salt, five-spice powder and cooking wine;

The second step, after grabbing and mixing it evenly with your hands, let it stand and marinate for 20 minutes, in this process, peel the garlic and wash the ginger, cut it into slices, and cut the green onion into sections, and at the same time knock in 1 egg in a clean small bowl;

The third step, beat the eggs and stir them into the egg liquid, put the marinated happily into the egg mixture and wrap it in a circle, add an appropriate amount of cooking oil to the pot, wait for the oil to burn to 6 hot, put in the mackerel pieces, start frying, and wait until the hairtail is fried until golden brown and discolored;

The fourth step is to take it out, control the dry oil and set it aside, leave the bottom oil in the pot, add the green onions, ginger and garlic, stir-fry until fragrant, add the bean paste and chili sauce to fry the fragrance, add soy sauce, sugar and vinegar, and add a can of beer to put the fried fish into the pot;

The fifth step, after the high heat boils, you can turn to low heat, simmer slowly, about 30 minutes, and when the soup in the pot is dry, you can turn off the heat and serve.

Cooking tips: 1, mackerel meat is spiny and less, and the meat is delicate and delicious, the elderly and children eat, easy to digest and absorb, and eat mackerel appropriately, for the qi and cough, anti-aging, refreshment, etc. have a certain help, mackerel cooking methods are diverse, and deeply liked by the public, for mackerel this kind of ingredients suitable for all ages, we can learn more than a few different practices, change the pattern to make for the family to eat, and this sauce stewed mackerel, without adding water can also be done, it is a unique flavor, the fish is tender and soft, There is no fishy smell yet.

2. There is something to say, when making mackerel, it is recommended that you do not add water to stew, keep in mind 2 tricks, first, add salt, five-spice powder and cooking wine to marinate the mackerel for a while in advance, so that the mackerel will be more flavorful, and the addition of cooking wine can also help remove a certain fishy smell; Second, when braising mackerel, do not add water, but replace it with beer, the addition of beer has a certain help to remove the smell and improve the freshness, and you can rest assured that after stewing, the alcohol in the beer will also be volatilized, so children can also eat with confidence. Since learning this practice of mackerel, children have been named to eat it from time to time, and each time it is very fragrant.

The home-style method of braised mackerel is to stir-fry the ingredients until fragrant, add the sliced mackerel, then pour in the sauce, and finally add water and simmer.

Ingredients: 6 mackerel.

Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of sweet noodle sauce, appropriate amount of cooking wine, appropriate amount of flavor, appropriate amount of sugar, 1 green onion, 1 piece of ginger, 1 head of garlic, 1 star anise, appropriate amount of Sichuan pepper, and a little fatty meat.

Fresh mackerel is washed and gutted and cut into small pieces diagonally to make it more flavorful. Cooking wine, extremely fresh, pasta sauce, sugar, salt, pour into a bowl and into a sauce. Cut the green onions, ginger and garlic into cubes, slice the fatty meat, pour oil into the pot, and stir-fry the fatty meat.

When the fat meat is oily, stir-fry the green onions, ginger, garlic, star anise, and peppercorns until fragrant. Add the sliced mackerel, stir-fry and pour in the sauce. Add water to cover the fish, bring to a boil over high heat, and simmer for a while.

Finally, when it is almost cooked, reduce the juice on high heat, sprinkle with chopped green onions, and then remove from the pot.

The wintering grounds of the Yellow Sea and Bohai Sea populations are mainly in the fishing grounds outside the Sha and Jiang Wai fisheries, and migrate to the spawning grounds in the Yellow Sea and the Bohai Sea. The wintering grounds of the southern Yellow Sea population are in the offshore fishing grounds of Zhejiang and Fujian, and the spawning grounds of the coastal waters of Zhejiang, Fujian and the South Yellow Sea. It is widely distributed in the waters of the Japanese islands in the Pacific Northwest, the mountains at the southern tip of the Korean Peninsula to the sea off Pusan, and the Bohai Sea, the Yellow Sea, and the East China Sea.

The specific distribution countries are: China, Japan, South Korea, North Korea, and the Russian Federation.

According to the analysis of related foods, the moisture content in mackerel meat is about 73%-74%, the ash content is about, and the total protein content is about 22g 100g.

Mackerel is rich in nutritional value, delicious, affordable, deeply loved by the public, mackerel practice is also a lot, including home stew, braised tomato, tomato sauce, dumplings, etc., I introduce to you is the practice of using a pressure cooker to stew mackerel, the method is very simple, the taste is fresh and fragrant, there is the original taste, the following will introduce the home practice of braised mackerel in the pressure cooker.

Mackerel 2 pieces (600g).

Green onion, ginger, garlic, salt, monosodium glutamate, Sichuan pepper, star anise, red pepper, sugar, vinegar, cooking wine, soy sauce, oil consumption, salad oil.

Clean up the mackerel, then wash it with water to control the moisture. There is no need to cut the knife on the fish, the pressure cooker presses, it is very easy to absorb the flavor, and the knife is easy to break the fish at high temperature.

Chop the shallots, ginger and garlic and set aside.

Prepare dried red peppers, Sichuan peppercorns, star anise, and set aside.

Put the packed mackerel into the pressure cooker, put a small amount of water, don't put too much water, the pressure cooker is not watery (if you like to drink fish soup, put more), if you use a pressure cooker, put more water.

Put the prepared green onions, ginger, garlic, peppercorns, star anise, into a pot, add salt, monosodium glutamate, sugar, vinegar, red pepper and celery, cooking wine, soy sauce, and a little oil consumption (if you like the original taste, you can leave soy sauce out.) If you are worried that the high selling temperature will affect the umami of MSG, you can put MSG before it comes out of the pot).

Finally, add a spoonful of salad oil and shake the pan to bring the seasoning and oil evenly.

Then cover the lid, set the gear on the fish steaming, and turn on the voltage to cook it (if it is a pressure cooker, after boiling the pot and steaming, press for two minutes).

Cut the mackerel pieces a little thin to make pan-fried mackerel, which is charred on the outside and tender on the inside, and fresh and fragrant in the mouth. Mackerel fillets can also be made into smoked mackerel, which is a must-have cold dish for Chinese New Year's Eve dinner, and each family has its own taste.

Preparation of braised mackerel.

Ingredients: 1 mackerel, 1 star anise, appropriate amount of green onion, ginger, garlic, 1 tablespoon of cooking wine, 2 tablespoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of bean paste, appropriate amount of cooking oil.

Method: 1. Remove the internal organs of the mackerel, wash it, cut it into pieces, put cooking wine and salt, and marinate for 15 minutes.

2. Pour an appropriate amount of oil into the pot, add green onions, ginger, garlic, star anise, and bean paste, and simmer over low heat until fragrant.

3. Add the mackerel pieces and fry them on both sides. (It's best to use a non-stick pan, otherwise the skin will stick to the bottom of the pan.) Do not flip the pieces too much to avoid the meat falling apart. ）

4. Pour boiling water and bring to a boil. (Be sure to use boiling water, cold water will have a fishy smell.) 5. Add light soy sauce and salt, and simmer over low heat for about 20 minutes.

6. Reduce the juice on high heat until the soup is thick.

7. Sprinkle with chopped green onions, which makes it look better.

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.

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.

Put oil in a pot, pour in green onions, garlic slices, ginger slices, dried chili peppers, star anise, and heat until fragrant. Pour in the mackerel and stir-fry for two minutes. Add dark soy sauce, light soy sauce and cooking wine, stir-fry evenly. Add water, salt, sugar, chicken powder, and reduce the juice over high heat. <

1. Put oil in the pot, pour in the green onions, garlic slices, ginger slices, dried chili peppers, star anise, and stir over high heat until fragrant.

2. Pour in the mackerel and stir-fry for two minutes.

3. Add dark soy sauce, light soy sauce and cooking wine, stir-fry evenly.

4. Add water, salt, sugar, chicken powder, and reduce the juice over high heat.

The scientific name of mackerel is "blue-spotted mackerel", and its main distribution areas are the Bohai Sea, the Yellow Sea, the East China Sea and the coastal waters of North Korea. 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. Mackerel sometimes leaps out of the water, and their scales are shining, which is very spectacular.

With sharp teeth, quick movements, and fierce nature, mackerel's streamlined body allows it to swim at an incredibly fast pace, often chasing small fish in groups, of which fish is their favorite food.