How to steam Spanish mackerel

Many people cannot distinguish between Spanish mackerel and black carp. Both of these fish have relatively few bones and are very suitable for people who cannot spit out bones, the elderly, and children. People can often see Spanish mackerel in tomato sauce on the market. This is a way of making Spanish mackerel into canned fish, and it tastes very good. Some people use Spanish mackerel to make dumplings. In fact, steamed Spanish mackerel tastes good too. Let’s learn how to make steamed Spanish mackerel.

1. How to steam Spanish mackerel

1. Clean the Spanish mackerel and remove the internal organs, head, tail and fins.

2. Ingredients: onion, ginger, garlic, Sichuan pepper, and aniseed.

3. Seasoning: salt, soy sauce, cooking wine, white vinegar;

4. Add enough water to the pressure cooker, and then put the lunch box on the curtain of the pressure cooker;

5. Cover the pot and steam over high heat until steam starts to form, then change to medium heat and steam for a total of 20 minutes.

6. The steamed Spanish mackerel just out of the pot is not greasy, and is sour and spicy. Because it is steamed, the fish's original flavor is preserved.

2. Braised Spanish Mackerel with Sauce

Ingredients: Marinate Spanish mackerel pieces with salt for half a day, onion, ginger, garlic, star anise, cooking wine, soy sauce, sugar

practice:

1. Heat oil in a pan, sauté onion, ginger, garlic and star anise until fragrant;

2. Add sugar and soy sauce and stir-fry until cooked, then add marinated Spanish mackerel cubes and cooking wine;

3. Flip the Spanish mackerel pieces so that both sides are coated with sauce, pour in appropriate amount of boiling water, cover and simmer for 5 minutes, then turn over and simmer for another 5 minutes, repeat 2-3 times;

4. After the fish pieces have been cooked for 15 minutes, they can be removed from the pan.

3. Spanish mackerel in tomato sauce

Ingredients: 3 Spanish mackerel, 3 tomatoes, fat, green onion, ginger, soy sauce, salt

practice:

1. Three Spanish mackerel, clean and remove the internal organs, and three tomatoes, which are the main ingredients for making ketchup;

2. Put oil in the pan and fry the Spanish mackerel until it turns golden brown. Careful readers will see a piece of fat on the side of the pot. Yes, I use it specially for frying oil. Adding some lard to cook fish is very fragrant.

3. Fry the Spanish mackerel on the other side and add some scallion and ginger slices to fry until fragrant;

4. Take out the fish, add a little oil to the pan, and stir-fry the chopped tomatoes. Pick out the separated tomato skins while frying, and fry until the tomatoes become a paste;

5. Add a little soup to the pot, put the fried fish in, then add soy sauce and salt, and simmer on low heat until the soup becomes thick.

4. Pan-fried Spanish mackerel with honey sauce

Ingredients: 1 Spanish mackerel, tomato sauce, onion, garlic, dark soy sauce, salt, sugar, cooking wine

practice:

1. Wash the Spanish mackerel and cut it into large pieces. Use a towel or kitchen paper to remove the moisture on the surface of the fish. Add salt, dark soy sauce and cooking wine and marinate for 30 minutes;

2. After heating the oil in the pan, put the Spanish mackerel pieces in, fry one side thoroughly, then turn over and fry the other side until both sides are golden brown. Add tomato sauce and a little sugar and simmer on low heat for about 15 minutes.