Pan-fried mackerel is a well-known dish in the Bayuquan area, bayonet because of the abundant production of mackerel, the earliest can be traced back to the Qing Dynasty Kangxi years, there are fishing boats fishing here, simple pickling, grilled is delicious.
Mackerel is rich in delicious and nutritious value, mostly living in the middle and upper layers of flowing water and large water bodies, swimming quickly, feeding on small fish, and its delicate flesh is rich in protein, vitamin A, mineral nutrients.
Mackerel has the effect of tonifying qi, calming cough, and has a certain effect on weak cough and asthma. There are also therapeutic properties such as refreshing and anti-aging. Regular food will have a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia!
Basic ingredients:
Pickled mackerel, non-GMO soybean oil, green onion, ginger, salt, monosodium glutamate, pepper, paprika, cooking wine, star anise, etc.
Preparation Method:
1. Remove bone spurs, internal organs, clean and wash, soak in a cold pool for 4 hours and then fish out, drain the water and set aside;
2. Spread the seasoning powder evenly on the raw materials, use a brine fresh discharge sour pickling method, and put it in the refrigerator for 48 hours;
3. Fry the mackerel, use the fire to fry the pan with soybean oil, when the oil temperature rises to 170 degrees, put in the marinated mackerel and fry, about two minutes after the raw materials are turned into a spoon, fry the other side until the outside is tender and the color is golden.