How to make dried salted mackerel delicious, simple and without fishy smell?

Ingredients: Appropriate amount of salted mackerel.

Accessories. Appropriate amount of green onions, peanut oil.

Appropriate amount, cooking wine.

Appropriate amount, appropriate amount of extremely fresh soy sauce.

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1. About 500 grams of dried salted mackerel, rinse with warm water and set aside. I don't have too much salt in the dried mackerel that I dried, so I don't need to soak it.

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2. Rinse the dried mackerel and cut the head and tail into finger-width segments.

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3. Put it in a clay bowl for steaming fish.

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4. Peel off the skin of half a green onion, clean it and cut it into green onion segments.

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5. Evenly spread the chopped green onion segments on top of the fish segments.

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6. Add an appropriate amount of cooking wine to the sand bowl in turn.

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7. Extremely fresh soy sauce.

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8. Peanut oil.

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9. Use plastic wrap after putting all the ingredients in.

Seal it and use a toothpick to tie a small hole evenly in the plastic wrap, the purpose of sealing the plastic wrap is to prevent the steam from dripping into the bowl and causing too much soup.

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10. Add enough water to the steamer and put it in a sand bowl to start steaming.

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11. Turn off the heat after the pot is boiled with steam, start timer for 40 minutes.

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12. After steaming, remove the plastic wrap and stir well.

Tips: Cooking wine, liquor, beer, and other foods with alcohol can be used to remove the smell of mackerel.

Chop the ginger and cook it in the mackerel to remove the fish.

When cooking mackerel, you can choose to add white pepper.

or black pepper, all of which have a certain effect of removing fish.

Soak in water and stew the potatoes with the pork belly. Quite tasty!

It is delicious to eat steamed, and the method is as follows.

Ingredients: 1 salted mackerel, 1 radish, a few peppercorns, an appropriate amount of salt, an appropriate amount of ingredients, a little green onion, 2 tablespoons of cooked oil, a little ginger.

Steps: 1. There is no water after the salted mackerel is dried, so it is relatively hard, first cut the salted mackerel into pieces, and then desalt, the specific method is to soak the salted mackerel in clean water, so that the salt in the salted mackerel will be soaked out.

2. The appearance of the soaked salted mackerel is neat, pinch it with your hands, you will find that the meat is relatively soft, if the meat becomes white, it means that the soaked time is long, and the chewiness of the mackerel is not very good.

3. Mixed with salted mackerel to make radishes, radishes can be fresh radish, can also choose dried radish, here is the selection of fresh radish, wash the radish and cut into strips.

4. Next, find a suitable container, generally use stainless steel basins or enamel at home.

Pots, pots of this material have good thermal conductivity and are easy to hold, a layer of salted mackerel and a layer of radish strips.

5. Add another layer of salted mackerel, and then put an appropriate amount of salt, because when the salted mackerel in front of it is soaked, the salt has been lost, so now put salt to enhance the flavor.

6. Break the ingredients and sprinkle them evenly on the mackerel with the peppercorns.

7. Shred the green onion, shred the ginger, spread another layer of radish strips on top of the mackerel, and then put the shredded green onion and ginger on the radish strips.

8. Scoop 2 tablespoons of cooked oil and pour it over the radish strips and shredded green onion and ginger.

9. Put an appropriate amount of water in the steamer, put the salted mackerel and radish strips on the steamer, boil the heat to start timing, 10 minutes later, turn to medium heat for 10 minutes, then turn to low heat for 5 minutes, the whole process is 25 minutes, turn off the fire and do not open the lid immediately, wait for it to cool down slowly, and then open the lid.

10. After taking it out, use chopsticks to stir the mackerel and radish strips evenly, and you can taste it.

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.

Mackerel is so delicious and simple that it doesn't smell fishy:Ingredients: 1 mackerel.

Excipients: 1 spoon light soy sauce, 1 spoon dark soy sauce, a pinch of green onion, a pinch of ginger, a pinch of garlic.

Steps: 1. Remove the gills and internal organs of the mackerel, clean up, wash and dry, cut into 2cm thick segments, and dry.

2. Heat the pot for seven minutes, add oil, add green onions, ginger, garlic and a little bean paste and stir-fry until fragrant.

3. Add water to the pot and add light soy sauce and dark soy sauce to color.

4. Add the mackerel section, bring to a boil over high heat, then turn to low heat and simmer for more than 20 minutes.

5. Add salt after the soup is thicker.

6. Reduce the juice on high heat.

7. The finished product is as follows.

The simple way to make mackerel delicious and unfishy is as follows:

Main ingredients: mackerel, lemon, green onion, ginger, garlic, braised soy sauce, cooking wine, sugar, salt, edible oil, Sichuan peppercorns, star anise, bean paste, hot water.

Main tools: knives, pots, woks, lids, plates.

1. Slice the lemon, cut the green onion, slice the ginger and garlic into a basin.

2. Cut the processed mackerel limb into segments, put them in a basin together, and at the same time add an appropriate amount of braised soy sauce, cooking wine, sugar and salt, stir well, and marinate for more than half an hour.

3. Cook the wok dry, pour in an appropriate amount of cooking oil, heat it up, put in the marinated mackerel, and fry it.

4. When it is fried until it is golden brown, add an appropriate amount of green onions, ginger slices, garlic slices, Sichuan peppercorns, star anise, and bean paste, and then pour an appropriate amount of hot water into the pot.

5. At the same time, put in the sliced lemon slices, cover the pot, and continue to simmer and collect the soup.

6. After serving, sprinkle some chopped green onions on the surface to decorate.