[fried mackerel with Gongcai] recipe-Chinese Food-best chinese food recipes-cooking food

[fried mackerel with Gongcai]

(179702 views)

I like fish, especially sea fish. If I haven't eaten any fish for several days, I will feel uncomfortable. I feel lack of something. My friends who are familiar with me say that I am a cat. Otherwise, I am a cat in my previous life. I don't know much about how to make sea fish. I've done more than braised sea fish in Chaozhou style before. Although I've said that, I've done all the sea fish I don't know or haven't eaten. It seems that they all match well. But there are also some fish that just don't taste good. For example, mackerel. Mackerel. It's said that the fish is very nutritious. The bigger the fish, the better. Usually it's fried. Pan fried is a very pleasant way. Most people will like it. They think it tastes delicious. But I don't like it very much. I always think my throat is like a layer of oil after eating. So. I seldom buy a mackerel. I don't even buy a big one. I'm looking forward to eating some rare fish after the end of the closed fishing season in August this year. But the result of the closed fishing seems to be No

Cooking ingredients

cooking oil:moderate amount

Cooking Steps

Step1:Wash and dry the mackerel. Cut into thick slices. Evenly apply a little salt to each slice. Marinate for 30 minute

Step2:Sliced vegetables and onions. Shredded ginger, garlic and red pepper for standby

Step3:In a hot pot, add a little oil and fry the fish slightly

Step4:In addition, heat the wok, add oil, and stir fry ginger and garlic

Step5:When the fragrance comes out, serve Gongcai and stir fry properly to make it taste

Step6:Put in the slightly fried fish pieces

Step7:Add boiling water, mix in salt, turn to medium low heat, cover the pot and cook

Step8:Cook until the water thickens. Add onion and red pepper. Turn off the heat, cover the pot and simmer for 2 minutes

Step9:When the time is up, open the cover and install the tray.

Cooking tips:1. When frying fish, the pot must be hot enough so as not to break; 2. The fish does not need to be cooked, nor need to be fried into golden yellow. Fry until the fish surface forms a certain protective film; 3. The time for cooking fish depends on everyone's preference. If you like the soup more, you can stew it shorter. If you like the soup less, you can stew it longer. In short, you need to keep a certain soup. When you eat the fish, you can eat it better with a little dip in the soup; 4. There are many kinds of Gongcai. Chaoshan style Gongcai is the best choice for making this dish. There are skills in making delicious dishes.