Finally found the best way to eat mackerel, do not add water to stew, fresh and not fishy, better than the hotel's delicious!
Mackerel is also called "mackerel", the taste is very delicious, because it has no fish scales and less bones, thick flesh, nutrition is also very rich, so it is particularly suitable for the elderly and children to eat, folk known as "the mountain has partridge, sea mackerel" said, which means that the delicious mackerel and silver pomfret in the water can be compared with the partridge, the wild game of the mountain such as partridge and roe deer.
Fresh mackerel taste is very soft and tender, eat up with a rare sweet and light, not as fishy as other fish, it can be grilled, can be stewed, can be fried, can be fried can also be pickled to eat, almost suitable for all cooking methods, often eat mackerel and the effect of tonifying breath and asthma, it also has a certain effect on refreshing and anti-aging.
Although the mackerel is delicious, but if it can not be done, it will still be very fishy, today I will share a mackerel super delicious method, novices do it, you can also make fresh and delicious mackerel:
1. Buy the mackerel first deal with it: remove the internal organs and gills, and then the most important step, which is also the key to fishy, is to remove the blood clots in the mackerel's stomach, and the blood of the mackerel is particularly fishy.
After the treatment, the mackerel is soaked in cold water for about five minutes, and then rinsed several times with clean water, so that the mackerel blood will be processed very cleanly and it will not be fishy to eat.
2. Put the clean mackerel into a bowl, add the appropriate amount of salt, pepper powder, salt, soy sauce and cooking wine to marinate for about 20 minutes, this step is also to remove the mackerel from the fish, and at the same time make the mackerel meat more flavorful.
3. After the mackerel is marinated, the net sauce is fished out and placed on the plate, and then the front and back sides are evenly wrapped with a layer of starch, the purpose of this step is to prevent the skin and sticky pan when frying the fish, keep the fish body intact, so that the fish meat is not easy to scatter.
After wrapping the starch on both sides of the fish body, shake off the excess starch, otherwise when the pot is down, it is easy to fall off the slag and lead to the paste pot, making the fish meat a little bitter.
4. Add a little more oil than our usual stir-fry, burn to 5 to 60% heat when the mackerel is added, and then lift the pot and gently shake it a few times to prevent the fish from sticking to the pan, until the fish is fried until it is set, then turn over, fry until both sides of the fish body become golden brown, and then hold the oil and put it on the plate for later.
5. At this time, there will be a little bottom oil in the pot, there is no need to add oil, add green onion, minced garlic and minced ginger after heating, add two spoonfuls of soybean sauce after stir-frying, add a bottle of beer after frying the sauce aroma, and then add a soup spoonful of sugar freshness and an appropriate amount of soy sauce, then add the fried mackerel, then cover the pot lid, simmer for about 10 to 15 minutes on medium heat.
When stewing mackerel, do not add water to stew, the mackerel stewed with beer is particularly fragrant, and the amount of beer depends on the number of stewed fish.
The second magic sauce for stewed mackerel is soybean sauce, which is a perfect match for soy bean sauce and mackerel, which can both add flavor and flavor, and is particularly delicious!
6. When the time comes, we open the pot and turn it into a high heat, collect the soup, and then sprinkle the coriander segment to turn off the heat and plate.
The broth of the stewed mackerel is particularly delicious, and it is especially fragrant with rice, so don't collect it too dry.
To make mackerel, it is best not to add water to stew, teach you the method of fishermen, the fish is fresh and fragrant, not fishy! Have you learned this practice? If there is no shortage of mackerel at home, you may wish to give it a try.
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