Chinese Food
Fried Spanish mackerel
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There are two kinds of Spanish mackerel markets. One is a cheaper scientific name, chub mackerel. It's fishy. Its round body is smaller than that of Yanbei. The body of the swallow Spanish is longer. It can grow into a big fish. When the fish is fried, it's very fragrant. It's not fishy. It's a bone. It's very convenient to handle. It has no scales. Yanbei is more expensive. Ten yuan a Jin.
Cooking ingredients
Cooking Steps
Step1:This is the photo taken when frying. This dish is super simple. We are not a coastal city here. So most of the sea fish are frozen. The fish are bought back. After thawing, they are cleaned up. The whole fish bone comes down with a light chop. No wonder the coastal cities in Shandong use this fish to make dumplings. It's so convenient to get the fish.
Step2:1. Clean the fish. Dry the water with kitchen paper or control the water. Otherwise, it is easy to splash oil when frying. 2. Fish can be changed into knives or not. It will not affect the taste of fish. 3. Sprinkle a little cooking wine on the surface of the fish. Sprinkle a little salt. If the mouth is clear, don't put salt on it. Because the fish has a salty taste.
Step3:5. Put a little ginger and scallion. Marinate it for about ten minutes. Put a little oil in the pan and fry it. It's ok if you don't paste the pan. For the sake of health, you need less oil everywhere.
Cooking tips:There are skills in making delicious dishes.
