How to eat air dried mackerel, how to make dried mackerel delicious

Braised air-dried mackerel.

Ingredients for braised air-dried mackerel.

A mackerel and a green onion.

Half a piece of ginger and half a bowl of water fungus.

Two tablespoons of soy sauce and three tablespoons of cooking wine.

Salt 5g oil to taste.

1 red pepper.

Preparation of braised air-dried mackerel.

Step 1: Prepare the ingredients.

Step 2: Once the pot is hot, pour in the peanut oil.

Step 3: Heat the pan to warm the oil, pour in the mackerel when the oil looks like it wants to smoke, and simply pass the oil.

Step 4: Add green onions, ginger, red peppers and fish and stir-fry.

Step 5: Wait for both sides of the fish to be stir-fried in oil, then pour in the soy sauce.

Step 6: Add the cooking wine and salt.

Step 7: Pour in warm water, add half of the fish, cover and bring to a boil over low heat and simmer for half an hour.

Step 8: Add the soaked fungus during the simmering process.

Step 9: After simmering, remove from the pan and serve.

Air-dried mackerel. 1. Ingredients: 6 fresh mackerel (about 8 catties in total), 2. Ingredients: 50 grams of green onion slices, 20 grams of ginger slices.

3. Seasoning: 50 grams of salt, 10 grams of sugar, 5 grams of high liquor, 10 grams of Sichuan pepper, 3 grams of Sichuan pepper powder, and the practice of air-dried mackerel.

1. First of all, connect the mackerel from the back part of the abdomen, and remove the gills and internal organs of the fish;

2. Put the green onion and ginger slices into a bowl, add all the seasonings and stir well;

3. Put the cleaned mackerel into the basin, and spread the mixed seasoning on the fish meat and belly of the fish.

4. Evenly spread seasoning on each strip and marinate for about six hours;

5. Hang the marinated mackerel with a rope to air dry in a ventilated place for about five days;

1. Rinse the air-dried mackerel after thawing naturally, control the moisture and cut it into strips, and cut the tortillas into strips.

Roasted salted mackerel with potatoes] [Raw materials]: A marinated fresh air-dried mackerel [production process]: 1. A marinated fresh air-dried mackerel is naturally thawed and rinsed, dried and cut into strips, and potatoes into strips.

2. Add oil to the pot and cook until it is 8 hot, put in a marinated fresh air-dried mackerel strips and potato strips when fried until golden brown, and remove the oil to control the dry. 3. After adding oil to the pot and heating it, stir-fry it with green onion and ginger until fragrant, add a marinated fresh air-dried mackerel strips and potato strips, stir well, add water, season and cook thoroughly, and get out of the pot.

1.Prepare the ingredients, soak the dried mackerel and squeeze out the water. Because it was done during off-duty hours, the soaking was too hasty, so it took about 20 minutes to ,..

2.Spread the green onion and ginger on the bottom of the plate, put the dried mackerel on top, pour in a small amount of steamed fish soy sauce, and steam for 8-10 minutes.

3.After steaming fish, pour out the steamed soup, remove the ginger slices and green onions, and be sure to remove them, which is a very important step to remove the fish. I must pour it out.

4.Spread the coriander, chili pepper and chives on top of the dried fish and pour some steamed fish soy sauce. Heat oil in a pot, heat it and pour it over the ingredients!

5.After pouring oil, stir well so that the mackerel pieces are coated with the broth.

Air-dried mackerel preparation bai

Ingredients: 6 fresh mackerel du6 (about 8 kg in total), ingredients: 50 grams of green onion slices, 20 grams of ginger slices.

Seasoning A: 50 grams of salt, 10 grams of sugar, 5 grams of high liquor, 10 grams of Sichuan pepper, 3 grams of Sichuan pepper powder, 1. First of all, connect the mackerel from the back and abdomen, and remove the gills and internal organs of the fish;

2. Put the green onion and ginger slices into a bowl, add all the seasonings and stir well;

3. Put the cleaned mackerel into the basin, and spread the mixed seasoning on the fish meat and belly of the fish.

4. Evenly spread seasoning on each strip and marinate for about six hours;

5. Hang the marinated mackerel with a rope to air dry in a ventilated place for about five days;

I don't know if your air-dried mackerel is salty, if it is, pour a small amount of oil into a pan and put it inside.

Upwind dried mackerel, pros and cons.

Allow both sides to be fried. When I was a child, I used to eat one of the things that I used to eat on a pan and grilled it (without oil), and it tasted super fragrant, and I still remember that taste vividly. But when I grew up, I never ate it again.

1. Dry clean and cut the mackerel, add an appropriate amount of salt, chicken essence and starch to marinate for 30-50 minutes, and cut the green onion, ginger and garlic into sections for later use.

2. Put the green onions, ginger and garlic in the hot oil in the pot and stir-fry until fragrant, and then remove the green onions, ginger and garlic.

3. Put the mackerel segments into the pot and fry until golden brown on both sides.

Fourth, remove from the pot and serve on the plate.

1.Mackerel, scientific name mackerel, spring to the big fish, its meat is tight, less spines and more meat, fried and stewed, made mackerel dumplings mackerel balls, a variety of ways to eat.

2.Pan-fried dried mackerel is a home-cooked delicacy made of mackerel and other raw materials, which can be eaten by ordinary people, especially suitable for people with frail cough and asthma, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

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.