How to make mackerel stewed, delicious and simple, no fishy smell

What about the special way to eat?

To make mackerel, it is best not to add water to stew, 2 tips, the fish is fragrant and not fishy, it is too delicious. No matter what kind of fish, the meat quality is more delicate than pigs, cattle and sheep, easier for the human body to absorb, in the rich nutrition of the brain is the biggest feature, of which the brain of mackerel is one of the best in the fish, what to eat, then eat more mackerel. In addition to making dumplings, stewed mackerel is also a feature, a simple stew is very delicious, as a seaside person, stewed mackerel is a specialty dish, today I will share the home-cooked stewed mackerel with you, learn to do this The fish is delicious and not fishy, the more you eat, the more addictive.

Ingredients to prepare for stewed mackerel: a mackerel, a small plate of noodle sauce, a bottle of beer, and an appropriate amount of green onion and ginger.

Specific methods: 1. Remove the internal organs of the mackerel, the black membrane of the abdomen should be cleaned, and the fishy smell will be greatly reduced.

2. Add oil from the pot, add green onion and ginger to stir-fry after the oil is hot, then pour in the noodle sauce and fry the sauce to make the sauce fragrant, pour in the mackerel with a strong fragrance, and stir-fry until it is colored. The noodle sauce can not only enhance the fragrance, but also has a good fishy effect, which is one of the main ingredients of stewed mackerel, and it is also one of the secrets of mackerel delicious.

3. The next step is the key step, the stewed mackerel should be delicious, and it must not be stewed with water, because the water can not stimulate the fragrance of the mackerel at all, at this time, you only need to pour in the beer that has not been mackerel, cover the pot and bring to a boil over high heat, turn to low heat and simmer slowly after boiling, until the soup is thickened and the heat is turned off. The taste of mackerel stewed in beer is amazing, and in addition to the fresh aroma or fresh fragrance, the aroma of the fish is vividly reflected. Don't worry about the smell of alcohol, not only can you not eat the smell of alcohol, but also can remove the fishy smell of mackerel, which is also the second secret of delicious mackerel.

4. The soup in the pot should not be dried up, it should be thickened, and the taste of the soup will be more sufficient. Not only the fish is delicious, the fish soup tastes better, the steamed bun is dipped in the fish soup, it is called a fragrant, unconsciously ate two big steamed buns, the stomach is full and the mouth is not addictive, it is like this, remember to use beer to make stewed mackerel.

5. Stewed mackerel is also called stewed mackerel in sauce, this is our local specialty dish, the main reason why many people are not used to eating mackerel is that they feel too fishy, in fact, as long as the practice is right, mackerel is very fresh and fragrant, and the ** of mackerel is also the most affordable among the fish, pork is more expensive, and it is also a good choice to eat more mackerel.

When making mackerel, don't add water to stew, keep these 3 points in mind, the fish is delicious and not fishy, fresh and fragrant. Summary of stewed mackerel: 1. If the mackerel is relatively large, it should be cut into sections and stewed, and the small mackerel should be directly put into the pot.

2. Remember to add noodle sauce and stir-fry until fragrant, which is one of the main ingredients for stewed mackerel. 3. Remember not to add water to stew, but to stew mackerel with beer, which is the second main ingredient. Make mackerel according to my method, and make sure that it will be swept away when it is served.

Mackerel in tomato sauce. Ingredients: 3 mackerel, 1 2 tsp salt, 1 tbsp soy sauce, 1 2 tbsp vinegar, 1 green onion, 3 slices of ginger, 8 Sichuan peppercorns, 1 2 tbsp cooking wine, 2 tbsp tomato paste, 1 tsp sugar.

Method: 1. Cut off the head of the mackerel, remove the internal organs, and then rinse it with water; Remove moisture and cut into large sections.

2. Cut the green onion into sections and slice the ginger for later use; Put vegetable oil in a wok and fry the peppercorns.

3. Control the moisture of the mackerel and fry it in an oil pan until golden brown on both sides.

4. Pour the chopped green onion and ginger into the pan of the fried fish, fry the green onion fragrance together, put in a bowl of water, and then pour in vinegar, soy sauce, cooking wine, and sugar.

5. Finally, add salt and tomato paste, cover and bring to a boil over high heat, turn to low heat for about 20 minutes, and turn off the heat when the soup is thick.

Spicy mackerel. Ingredients: 1 mackerel, 4 tablespoons salad oil, 1 teaspoon salt, 1 green onion, half a piece of ginger, 1 head of garlic, 1 teaspoon Sichuan peppercorn, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 2 tablespoons tempeh.

Method: 1. Thaw the frozen mackerel until it is slightly soft, do not wait for it to be completely thawed, then dispose of the internal organs, remove the head and tail, cut thin slices, smear a layer of chopped peppercorns, salt, and cooking wine into the plate, and marinate for 30 minutes. Green onions, ginger and garlic are ready.

2. Heat oil in a pot, add the mackerel and fry it over medium-low heat until golden brown on both sides, then move the mackerel around, and add green onions, ginger and garlic in the middle and stir-fry until fragrant.

3. Add the spicy tempeh, shake the pot slightly to make it even, then add a small amount of hot water, 1 tablespoon of light soy sauce, continue to shake the pot, do not use a shovel to flip, so as not to break the mackerel. Cover and simmer for 10 minutes, then reduce the juice at the end.

How to remove the fishy mackerel.

1. Clean the blood.

When processing mackerel, be sure to clean all the blood water in the mackerel, and soak the mackerel meat in water for a few minutes.

2. Marinate green onions, ginger and cooking wine.

The processed mackerel can be marinated with some cooking wine and ginger slices to remove the smell.

3. Fry and then burn.

When cooking mackerel, you can fry it first, which can also remove the fishy smell of mackerel.

The simple way to make mackerel is recommended.

Homemade braised mackerel.

Ingredients: 3 mackerel, 1 2 star anise, 1 tablespoon soy sauce, 1 small bottle of beer, 1 tablespoon light soy sauce, 15 grams of sugar (1 tablespoon) of vinegar, 4 to 5 grams of salt, 5 slices of ginger, 5 cloves of garlic.

Method: 1. Clean the mackerel, cut it into sections, put oil in the pan, wrap the mackerel on both sides with a thin layer of flour and fry it in the pot until golden brown on both sides (one side is fried and the other side is turned over) so as not to break the fish;

2. Fry the fish, turn down the heat, we put it in at a time, a spoonful of vinegar, a spoonful of light soy sauce, a spoonful of dark soy sauce, and a spoonful of sugar;

3. Add ginger slices, peppercorns, star anise, and pour in beer;

4. If you don't think the beer is enough, you can put some water (you can also use a large bottle of beer to use beer) at the end of the soup, simmer until the soup is half left, we add salt, salt, you can turn the fish over, stew to the bottom of the pot and there is a layer of soup, you can put in a spoonful of vinegar (you can remove the fishy smell);

5. Put in the garlic and remove it from the pot, you can leave more soup sticky fish to eat.

Stewed mackerel. Ingredients: 6-7 mackerel, 1 green onion, 4 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 5 grams of salt, 9 grams of sugar, 4 slices of ginger, 2 star anise, appropriate amount of white wine, 1 chili pepper, 10 Sichuan peppercorns, 1 coriander.

Method: 1. Wash the fresh mackerel, draw a few lines on the body, put some cooking wine, a little salt, the taste is very fresh, feed it to taste;

2. Prepare all the ingredients;

3. Stir-fry the chili pepper first, and then add other stir-fry to bring out the garlic fragrance;

4. Add the mackerel on both sides and fry it slightly, add some white wine and sugar, and add it to the pot to stew;

5. The small mackerel is easy to stew, about 20 minutes, and it will be served with some coriander.

Homemade mackerel stew.

Step 1

Select a mackerel with clear eyes, shiny body, and undamaged belly, and remove gills, internal organs, peritoneum, and bruises. If it is not cleaned, the stewed fish will be fishy.

Step 1

Cut the fish into thick pieces and prepare other trimmings. The fish can be cut into oblique blades or cut into pieces. The meat is tender and will fall apart if you cut it too thinly.

Step 1

Heat oil in a pan and sauté chives and garlic.

Step 1

Remove from heat. Add cold water, then add all seasonings except dark soy sauce and mix thoroughly. Place the fish pieces in the pan. The old iron pot stew is even more delicious.

Step 1

Turn on low heat, after the soup boils, skim off the foam, simmer over low heat, and add a little dark soy sauce before collecting the juice out of the pot.

Picture of the finished mackerel stew.

<> cooking tips for home-cooked mackerel stew.

Tips:

1.The last step of dark soy sauce can also be omitted, and when adding, you should taste the saltiness of the soup and then increase it as appropriate.

2.The fish is very tender, so don't flip it halfway. When you start with cold water, you can barely cover the amount of water in the fish.

3.When serving, hold the pot in one hand and the spatula in the other, and push it while pouring it down, and slide the fish directly into the plate. The belly is especially tender and easily crumbled.

4.Because of the thick cut, the stewing time is too long, the meat will be old, the time is too short, and the meat in the core is not easy to taste. The fish is even better dipped in soup, and the bibimbap is also excellent.

Dry-fried mackerel is delicious, and the method is as follows:

Step 1: Prepare ingredients: mackerel, vegetable oil, salt, cooking wine, coarse chili powder, cumin powder, red oil, Sichuan pepper powder, pepper powder, ginger, batter.

Step 2: Wash the mackerel to remove debris from the belly, wash and cut into pieces, and mince the ginger.

Step 3: Add cooking wine, ginger and salt.

Step 4: Add Sichuan pepper powder, pepper powder and cumin powder and mix well.

Step 5: Add red oil and marinate for 30 minutes.

Step 6: Hold the mackerel pieces with chopsticks and wrap evenly in the batter.

Step 7: Heat the pan with cold oil, and heat the oil for 7 into mackerel.

Step 8: Shake the pan and move the fish pieces.

Step 9: Fry until the mackerel is set and scooped up.

Step 10: Heat the oil again, pat the fish pieces with a dew spoon, pat off the oil, and remove the fish pieces.

Step 11: Fry the fish until golden brown on both sides, sprinkle with cumin powder and chili powder while hot.

Hello dear, I am answering this question for you, please wait patiently for a while, and the answer will be revealed for you immediately, please don't worry! ~

1.First of all, when slaughtering mackerel, it is necessary to wash the mackerel carefully, and it is best to soak the mackerel for a while, and then thoroughly wash the blood in it.

2.Then you can use cooking wine, liquor, and beer, and these foods with alcohol can be used to remove the smell of mackerel.

3.Then add ginger, chop it and cook it in the mackerel to remove the fish.

4.When cooking mackerel, you can choose to add white pepper or black pepper, which has a certain effect of removing the fish.

Pick fresh mackerel:

1.The mackerel is straight, picked up without bending, and the fish body has no peculiar smell and is fresh.

2.There is a line on the dorsal side of the mackerel's back, with starlight spots, and the belly of the fish is white.

3.Press your fingers on the fish and let it go, and the fish will immediately bounce back to its original shape. If you open the gills, the gills are bright red, indicating that the freshness of the fish is extremely high.

4.Looking at the fish's eyes, the eyes are black and bright, not cloudy, indicating high freshness.

5.Cut the mackerel to see that the texture of the fish is clear, the meat is firm, the blood is bright red, and the freshness is high. If the mackerel is not fresh, the flesh will fall apart after the knife is cut, and it will not form a lump.

What are the nutrients and effects of mackerel:

1.Mackerel has a lot of efficacy and nutritional value, known as "one of the ten most nutritious marine fish", the cod liver oil we eat is extracted from the liver of mackerel, and every 100 grams of mackerel meat contains more than 19 grams of protein, fat grams, very nutritious.

2.Mackerel meat is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients, these nutrients are necessary for the human body every day, the elderly eat mackerel can supplement calcium, strengthen bones, prevent osteoporosis and other geriatric diseases; Children often eat mackerel to brighten their eyes and protect their eyesight, and eating cod liver oil extracted from mackerel has a better effect.

3.Mackerel has the effect of replenishing qi and relieving cough, and has a certain effect on weak cough and asthma.

4.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. Mothers can eat more mackerel after giving birth to replenish qi, blood and energy, which helps the body recover as soon as possible.

Hope it helps you and look forward to answering it again! I wish you a happy life and all the best. Praise it hard.

Clean the mackerel and cut it into two centimeter-thick pieces with an oblique knife. Heat the oil in the pot, add the peppercorns, green onions and ginger slices to stir-fry until fragrant, then add the fish segments, add cooking wine, light soy sauce, sugar and a little salt, then pour in an appropriate amount of water, cover the pot and start simmering. After about 10 minutes, the delicious home-cooked braised mackerel is ready.

Ingredients: 800g mackerel, 20g peanut oil, 1g salt, 20ml vinegar, 20ml soy sauce, 5g green onion, 3g ginger, 5g garlic, 10g sugar, a small amount of carrot, a little coriander, a little pepper, a little spice, 10ml of cooking wine.

1. Wash and cut the mackerel, take a piece of the middle part, and make a few cuts with a knife to make it easy to absorb the flavor 2. Put oil in a hot pan and fry the mackerel for a while.

3. When golden brown, turn over and fry the other side.

4. Add green onions, ginger and garlic to burst until fragrant.

5. Add cooking wine, vinegar and soy sauce.

6. Add Sichuan pepper, spices, salt and appropriate amount of water.

7. Add sugar, turn over the fish and stew it halfway.

8. Simmer until the soup is thicker.

9. Put it on a plate and put some carrots and coriander.

Some people will feel particularly fishy when cooking mackerel, which will greatly affect the taste of the fish itself, so it is best for people to choose fresh fish when making it. It is very important that the fish is thawed well if it is frozen, and do not use the microwave oven to thaw it. Don't put it in the pot before it is thawed, otherwise it will make the fish very fishy.

If you want to make this dish at home, you must take out the fish and thaw it 4 hours in advance, and it should be thawed at room temperature.