How to make mackerel not fishy and delicious, how to make mackerel delicious and not fishy

There are many ways to eat mackerel, and stewed mackerel is one of them. So what exactly can be done to make mackerel unfishy and delicious? Let's introduce you to a famous dish in the Jiaodong area - stewed mackerel tail.

This is a dish made by simmering the sauce and cooking it over low heat. Let's see how to do it! Ingredients:

Mackerel, leek Ingredients: green onions, ginger and garlic, rice wine, and other seasoning recipes: 1

Wash the mackerel and cut it into large pieces for later use; 2.Prepare all kinds of auxiliary materials; Put the dry yellow sauce in a small bowl and pour a little rice wine to loosen; 3.Sprinkle a little dry noodles on the surface of the mackerel pieces, and fry the mackerel pieces in a frying pan until golden brown on both sides; 4.

Put the fish pieces on the side of the pot, turn to low heat, add Sichuan peppercorns, large ingredients, dried chili peppers and stir-fry until fragrant, then add green onions, ginger slices, garlic slices, and finally yellow sauce, these ingredients should be stir-fried over a very small heat until fragrant; 5.Add water to cover the fish, add a little dark soy sauce ice sweet and sour to taste, bring to a boil over high heat and simmer over low heat for 30 to 45 minutes; 6.Drain the soup and sprinkle a handful of leeks before removing from the pot.

I didn't have leeks today, so I had to sprinkle some chopped green onions, but it was better to use leeks, which went well with the braised sea fish in sauce! Trust me to know if I tried it! ）

Braised mackerel. Material:

A few pieces of mackerel, green onion and ginger, garlic, sugar, star anise, light soy sauce, dark soy sauce, cooking wine, coriander, millet spicy.

Method: 1. Defrost and wash the mackerel for later use; Peel the green onions, ginger and garlic and chop the green onions, minced ginger, garlic slices, and coriander with water, and then cut into sections for later use.

2. Heat the oil, first heat the oil to 50% hot, add the chopped green onion, minced ginger, garlic slices, star anise and stir-fry until fragrant, and then fry the clean mackerel segments.

3. Cook a little cooking wine in the pot to remove the fishy smell of mackerel, pour in an appropriate amount of boiling water, and the amount of water should not exceed the fish. Then add a little light soy sauce, dark soy sauce, salt, sugar, cover the pot and simmer over medium-low heat for about 10 minutes.

4. After the mackerel has been simmered for 10 minutes, open the lid and turn on the high heat to reduce the juice. When the soup in the pot is thick, use a spatula to put the mackerel pieces on a plate, and finally pour the soup and sprinkle the coriander segments and chili rings.

Korean-style spicy grilled mackerel.

Ingredients: Mackerel.

Excipients: radish kimchi, green pepper, minced garlic, green onion, red pepper, ginger slices, cooking wine, sugar, Korean chili paste, chili noodles, light soy sauce, salt, pepper.

Method:1First, put the Korean chili paste, chili noodles, light soy sauce, sugar, cooking wine, minced garlic, salt, and pepper in a seasoning bowl and stir well for later use.

2.Wash the mackerel, cut it into 3 cm pieces, cut the pickled radish into small pieces, cut the green onion diagonally, and shred the green and red peppers.

3.After the pot is hot, add cooking oil, wait for the oil to boil, add ginger slices, and then add drained mackerel, and fry it slightly on both sides. Then add the water, not too much water, don't overshoot the mackerel, and add the chopped pickled radish.

4.After boiling the pot, put a spoonful of soup from the pot, put it in the prepared chili sauce seasoning, stir evenly and pour the sauce on the fish pieces, put in the cut green onions, simmer for 10 minutes, then change to high heat to reduce the juice, until the juice is viscous, put in the green and red pepper shreds, and turn off the heat.

Mackerel balls noodles.

Ingredients: mackerel, noodles.

Excipients: eggs, salt, monosodium glutamate, pepper, chopped green onion, coriander.

Method:1Clean up the mackerel, cut it from the tail and scrape it with a knife.

2.Put the minced fish in a bowl, add two eggs, salt, monosodium glutamate, pepper, and stir vigorously in a clockwise direction.

3.Put oil in the pot and chopped green onion to stir-fry, add water to boil, and lower the noodles. Once the noodles are boiling, scoop out the minced fish with a spoon and turn them into balls. After the meatballs are cooked, add salt, monosodium glutamate, and chopped coriander.

Use light soy sauce, oyster sauce, and other light soy sauce, oyster sauce, ginger and garlic to marinate for an hour, and about half an hour to remove the fishy smell.

You can make mackerel with tomato sauce in the following ways:Ingredients: 3 mackerel, 4 tomatoes, appropriate amount of purple green onion, 15 grams of green onion, 10 grams of ginger, 10 grams of garlic, 30 grams of sugar, 3 grams of salt, 10 ml of liquor, 3 spoons of seafood soy sauce, 3 spoons of oil, appropriate amount of corn oil.

Steps: 1. Remove the head and internal organs of the mackerel, and wipe the water with a kitchen paper towel for later use; Diced tomatoes, shredded purple green onions; Cut the green onion into sections, slice the garlic and ginger and set aside.

2. Add a little corn oil to the pot, open the oil and fry the mackerel over low heat, fry until the skin shrinks, and set aside.

3. Bring a little corn oil to a boil, add green onions, ginger, garlic, spices, and dried chili peppers to stir-fry until fragrant.

4. Add diced tomatoes and shredded purple green onions.

5. Stir-fry until paste-like, add seafood soy sauce, oil, salt and sugar and continue to stir-fry.

6. After stirring well, add 1000ml of water.

7. Bring to a boil over high heat, put in the fried mackerel and white wine, adjust to medium-low heat and simmer for 20 minutes.

8. Done.

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.

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.

No fishy mackerel dumplings:

Ingredients: 350 grams of mackerel, appropriate amount of white pepper, 1 tablespoon of cooking wine, 40 grams of milk, 1 egg white, 1 gram of Sichuan pepper, 10 grams of chives, 8 grams of ginger, 30 grams of leeks, 150 grams of pork belly.

Excipients: Appropriate amount of salt, 2 tablespoons of sesame oil.

Steps: 1. Prepare the flour, add cold water and egg whites, knead into a smooth dough, cover with plastic wrap and leave for 20 minutes.

2. After washing and removing the internal organs, insert two pieces of fish meat along the girder bone, and slice the fish on both sides along the tail upwards.

3. Chop the sliced fish into a fish puree, and chop the pork belly into a meat puree.

4. Mix the fish and pork belly together, pour in the cooking wine and white pepper.

5. Add salt and a bowl of soaked green onion and ginger water, stirring in one direction while adding water.

6. Pour in a bowl of soaked pepper water, and stir in one direction while adding water. Add milk in the same way.

7. Add the egg whites and sesame oil and continue to stir in one direction.

8. Add chopped leeks and mix well, make the noodles into a mixture, roll them into dumpling skins, and wrap them with the mixed dumpling filling.

9. Add water to the pot, put half a green onion to boil, add the dumplings and cook.

10. Done.

Ingredients: mackerel, ginger, green onion, cooking wine, salt, steamed fish soy sauce, oil, cinnamon, spices, bay leaves, dried chili peppers.

Method:1Clean the fresh mackerel and remove the internal organs, blot the water on top of the mackerel with a paper towel, and then apply salt to the whole body and inside of the mackerel.

2.Shred the green onion, ginger and garlic and set aside.

3.Put the marinated fish on a plate, evenly place the prepared green onions, ginger and garlic on the body of the fish and the belly of the fish, and pour some cooking wine on it.

4.Add an appropriate amount of water to the pot, after the water boils, put the fish plate into the pot, steam for 15 minutes, take out the fish plate after steaming, and pour out the water and green onions, ginger and garlic inside.

5.Add an appropriate amount of oil to the pan and fry until golden brown, then remove all the ingredients, leaving only the oil.

6.Pour the oil over the steamed fish and then drizzle with an appropriate amount of steamed fish soy sauce.

Tips and recipes for steaming mackerel.

1.Choose fresh fish: Fresh fish will taste better, it is recommended that when choosing fish, it is recommended to pay attention to the fish scales to be complete, and the specific elasticity of the fish meat, and the fish eyes are bright.

2.Washing fish in warm water can remove the fishy: after the fish is cleaned, the whole body of the fish should be cleaned with warm water, because when breeding, the fishy smell of a sponge substance in the water is very strong, and only by cleaning it with warm water can it achieve a good fishy purpose.

3.Cook after killing the fish for two hours: The fish is a period of detoxification within two hours of death, and it is certainly not the best time to cook at this time, so it is recommended to wait until the fish has completely detoxified before cooking.

4.Steam well before serving: Before steaming the fish, be sure to boil the water first, which will ensure that the fish is fresher and more fragrant. If the vapor pressure is insufficient, even if the fish is cooked, it will have a soft texture.