Fried Spanish Mackerel

There are many ways to prepare Spanish mackerel. For example, you can stew it directly, braise it, make canned Spanish mackerel, and of course, stir-fry it directly. However, when stir-frying Spanish mackerel, you need to master certain skills, because it is quite difficult to stir-fry Spanish mackerel. So, how to cook fried Spanish mackerel to make it more delicious? Let me introduce you to some relevant knowledge below!

1. Stir-fried Spanish mackerel

Main ingredients: Spanish mackerel;

Auxiliary ingredients: dried chili peppers, Sichuan peppercorns, green and red peppers, and shallots; Seasonings: salt, MSG, chicken essence, sugar, and pepper.

practice:

1. Wash the Spanish mackerel, slice it into fillets, pat dry with flour, and fry in oil until golden brown.

2. Put a little salad oil in the pot, add ginger and garlic and stir-fry for a few times, then add pepper, dried chili, green and red pepper, and shallot and stir-fry until fragrant, add the fried Spanish mackerel fillets, adjust the seasoning, and serve.

Features: color, aroma, taste and shape.

2. Dry-fried Spanish mackerel

Main ingredients: Spanish mackerel;

Auxiliary ingredients: ginger, onion, garlic, luncheon meat, pickled pepper; Seasonings: salt, MSG, chicken essence, sugar, and pepper.

practice:

1. Clean the Spanish mackerel, make several cross-shaped cuts on both sides of the fish body, and marinate it with cooking wine, ginger, onion, and peppercorns.

2. Cut the green onion into 4 cm long pieces, and cut the luncheon meat, ginger and garlic into 0.5 cm dices.

3. Fry the Spanish mackerel in a hot pan, leaving a little oil in the pan, add ginger, garlic, diced luncheon meat, and pickled pepper and stir-fry until fragrant, add a little fresh soup, then put in the Spanish mackerel and cook until it is cooked.

Features: Spanish mackerel is tender, dry, fragrant and moist. (Note: When frying Spanish mackerel, the oil temperature should not be too high and the frying time can be longer.)

3. Braised Spanish Mackerel

Ingredients: 500 grams of Spanish mackerel, 100 grams of pork ribs, 15 grams of soy sauce, 5 grams of vinegar, 10 grams of white sugar, 3 grams of salt, 2 grams of MSG, and 10 grams of starch.

practice:

(1) Remove the head and tail of the Spanish mackerel, remove the internal organs, scrape off the white membrane on the abdomen, and wash and clean it.

(2) Make cuts on both sides of the fish body and chop into pieces.

(3) Deep-fry the fish in 70% hot oil until golden brown, then pour into a colander.

(4) Slice the pork belly.

(5) Wash the soaked mushrooms, cut them into slices with a spatula and set aside.

(6) Heat a wok, add some oil, and stir-fry onions, ginger, and garlic.

(7) Add the meat slices and mushroom slices and stir-fry.

(8) Add Shaoxing wine, vinegar, soy sauce, sugar, and salt, add soup and bring to a boil.

(9) Add the fried pork slices and simmer over low heat until cooked through.

(10) Add MSG and pepper, remove the green onion and ginger, and remove the fish fillets.

(11) Thicken the original sauce with starch, drizzle with cooking oil, and pour over the Spanish mackerel slices on a plate.