Chinese Food
Smoked Spanish mackerel
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Spanish mackerel, a scientific name, is very common in the coastal areas of the Yellow Sea and the Bohai Sea. Smoked Spanish mackerel is one of the traditional ways to eat Spanish mackerel. Because the smoked Spanish mackerel is delicious, affordable, and easy to store after treatment, it is deeply loved by the people. It is also an indispensable dinner for guests by our seaside people.
Cooking ingredients
Cooking Steps
Step1:Wash Spanish mackerel and cut into small pieces.
Step2:Add sugar. Cooking wine.
Step3:Slice ginger and garlic and add.
Step4:Then add white pepper, salt, raw soy sauce and old soy sauce. Then simply stir them. Wrap the plastic wrap and put it into the refrigerator for cold preservation and pickling.
Step5:The next day, take a small fryer and heat it with some oil.
Step6:Put a little starch in a waterless plate. Simply wrap the fish with starch to prevent splashing when frying.
Step7:When the oil is hot, add the fish. Turn to medium low heat.
Step8:When the oil flower is small, the basic fish pieces are fully cooked. Put them on the oil rack to control the oil. Then put the fish pieces to continue to fry.
Step9:Drain the oil and put it on a plate. The very simple smoked Spanish mackerel is finished.
Step10:Not ba
Cooking tips:1. Make sure to cut Spanish mackerel's knife quickly. Otherwise, the fish will collapse. 2. The smoked Spanish mackerel is better to choose the larger one. The slanted one is better and tastes better. My one is a little small. You can buy the larger one if you like this dish. 3. You don't need to add starch when frying. Don't put too much. There are skills in making delicious dishes.
