How to stew mackerel is delicious and not fishy, how to stew mackerel is not fishy and delicious

There are many kinds of common fish, such as grass carp, salmon, and of course, delicious mackerel, and he has a lot of cooking methods, so how to stew mackerel delicious or not fishy? We can marinate the fish before putting it in a pot for cooking. First of all, we need to break the fish and clean it, then we need to stuff the ginger into the belly of the fish, spread the cooking wine evenly on the fish, and finally we need to put the fish into the pot for cooking, and you can put some lemon juice to make the taste of the fish more delicious.

Ingredients: 2 mackerel, 2 bay leaves.

1 carrot 1 star anise.

3 green onions, 5 peppercorns.

3 slices of ginger and 1/2 tablespoon of light soy sauce.

Salt to taste dark soy sauce and color it in small amounts.

One dried chili.

The preparation of stewed mackerel.

Remove the head of the mackerel, remove the internal organs, cut off the scales and other back spines that pierce the hands. Wash and cut into cubes.

I can use kitchen scissors to cut blocks, so I don't have to wash the board).

Beat the ginger slices loosely and finely chop the green onions. Cooking wine salt. Grab and marinate Marinate for 10 minutes.

When I didn't have green onions, I only marinated them in cooking wine for a few minutes, and sprinkled a little Erguotou white wine when frying the fish, which was also fishy. 〉

Heat oil in a pot, turn to low heat and add green onions, ginger slices, bay leaves, star anise and stir-fry until fragrant.

Shake off the minced green onion and ginger from the marinated fish pieces and wipe off the moisture.

Fry the skin side down, flipping the pieces of meat in a pushing motion, not too often, you can shake the pieces of fish in a wok upside down.

It must not be like stir-frying, otherwise the meat will quickly rot into slag. The meat is golden brown Add dark soy sauce and light soy sauce.

Stir-fry evenly, pour in water, and cover the meat pieces a little more.

Fish is easy to cook, so it should be simmered slowly. When the radish is soft and rotten, you can taste it salty and fade out of the pan.

The fire boiled. Turn to medium-low heat Add the green radish slices, salt to taste and simmer.

Spicy cabbage stewed mackerel:Ingredients: 1 mackerel, 3 spicy cabbage, appropriate amount of oil, appropriate amount of salt, appropriate amount of Korean hot sauce, appropriate amount of white sugar, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of sesame oil, appropriate amount of shallots, appropriate amount of Hangzhou pepper, appropriate amount of millet pepper, appropriate amount of onion, appropriate amount of coriander.

1. Wash and cut the mackerel into pieces for later use.

2. Cut the spicy cabbage into large pieces and set aside.

3. Finely chop the coriander shallots.

4. Shred the onion and dice the pepper.

5. Heat oil in a pot, fry the onion in the pan after the oil is hot, add spicy cabbage and chili pepper and fry for 3-4 minutes.

6. Add the chili sauce and continue to stir-fry.

7. Rinse in water, add sugar, soy sauce, cooking wine and oyster sauce.

8. Add mackerel to stew, turn to medium-low heat after the water is boiled.

9. After simmering for 15 minutes, turn to high heat when the soup is thick.

10. Pour in sesame oil before cooking, sprinkle in chopped coriander and green onion.

11. a finished product.

1. The internal organs of the fish, the internal organs also have the black mucous membrane in the stomach and its blood accumulation must be eliminated;

2. If it is a stewed fish, the cleaned fish should be dried or wiped and fried;

3. If it is steamed, you can put more rice wine to marinate, and put ginger and garlic to remove the fish.

Food is prepared in advance.

Mackerel, shallots and garlic appropriately, star anise, wheat flour, rice wine, soy sauce, aged vinegar, salt and oil appropriate, a small amount of sugar.

Ways and means. 1. Clean up the mackerel, then cut it into strips, add rice wine, salt and soy sauce and marinate for a while;

2. Cut the green onion into strips, cut the ginger into slices for later use, and put the mackerel pieces into the wheat flour and roll it;

3. Boil the oil in the pan until it is 7 hot, then put in the mackerel and fry until golden brown on both sides;

4. Then pour in rice wine, soy sauce, aged vinegar, ginger and garlic, star anise and sugar;

5. Then pour boiling water over the fish, add a small amount of salt, bring to a boil and simmer for 15 minutes;

6. Finally, add the garlic paste, simmer for 10 minutes, and then start the pot after the sauce is viscous.

Mackerel is so stewed and not fishy, but it's delicious:Ingredients: 4 slices of mackerel, 20g of chopped green onion, 2 slices of ginger, 4 cloves of garlic, 10g of Sichuan pepper, 2g of salt, 20g of cooking oil, 10g of cooking wine, 15g of light soy sauce.

Steps: 1. Raw materials.

2. Add oil to the wok, add chopped green onions, ginger slices, garlic and peppercorns and stir-fry until fragrant.

3. Add mackerel, cooking wine and light soy sauce.

4. Add boiling water to cover the fish and add salt.

5. Turn the heat to medium heat to collect the juice and sprinkle coriander.

6. It's time to eat, one piece of big mackerel per person.

Stewed mackerel is not messy and stewed in the following ways, it is not fishy and delicious:Ingredients: 4 slices of mackerel, 20g of chopped green onion, 2 slices of ginger, 4 cloves of garlic, 10g of Sichuan pepper, 2g of salt, 20g of cooking oil, 10g of cooking wine, 15g of light soy sauce.

Steps: 1. Prepare raw materials.

2. Add oil to the wok, add chopped green onions, ginger slices, garlic and peppercorns and stir-fry until fragrant.

3. Add mackerel, cooking wine, and light soy sauce.

4. Add boiling water to cover the fish and add salt.

5. Bring to a boil over high heat, turn to medium heat to reduce the juice, and sprinkle with coriander.

6. It's time to eat, one piece of big mackerel per person.