Don't just add cooking wine, do 2 steps before putting it into the pot, it is tender and fragrant

It is normal for fish to have a fishy smell, and in the process of cooking, friends will definitely try their best to remove the fishy smell, such as adding some cooking wine and liquor to taste. However, this method does not seem to be suitable for mackerel, even with cooking wine, it is still fishy.

Every time before the stew, I think it's very good, this time it will definitely be delicious, after all, the meat is so fat, so tender, it is absolutely enjoyable to take a bite.

But the ideal and the reality are indeed different, every time it is stewed out is a fishy smell, do you have any good way to solve it?

Some friends said that put more bean paste, spices or something, to cover up the fishy smell, and some people said that the effect of stewing with beer can be better, but in fact, you still have to work hard from the mackerel itself, do 2 steps before the pot, and treat the mackerel without a fishy smell, and stew it out to be more delicious.

【Homemade stewed mackerel】

Ingredients: fresh mackerel, dried chilies, star anise, green onions, ginger and garlic, Sichuan peppercorns, coriander, cooking wine, salt, white pepper, sugar, chicken essence, light soy sauce, vinegar, cooking oil

1. After the gills and internal organs of the fresh mackerel are processed, put them in the water and wash them several times, and then cut them into small pieces.

2. After that, put some cooking wine, salt, and white pepper into the mackerel, fully grasp and mix evenly, and marinate for more than 15 minutes. While it is time to marinate, prepare spices such as dried chilies, green onions, ginger and garlic.

3. Wait for the mackerel to marinate, pour out the excess water, and then use kitchen paper to dry the surface moisture, then pour oil into the pot, just a little bit, after heating, put the mackerel in and fry, fry until both sides are golden, you can get out of the pot, this step is also very important.

4. Fry the mackerel in the pan until golden brown and then put it out, this is the second step to do a good job, do more of this step to fry the fishy smell, and the fragrance is stronger. Restart the pot, add the dried chili, star anise, green onion, ginger, garlic, and Sichuan peppercorns, stir-fry until fragrant, and then pour the mackerel into the pot.

5. Then season with sugar, cooking wine, light soy sauce and vinegar, pour it in, add water to it, the amount of water needs to be submerged, and then start to stew over medium heat. Simmer for almost 20 minutes, and then add some salt and chicken essence to taste after the time, and finally use high heat to collect the juice, and after receiving a satisfactory degree, sprinkle a handful of coriander, and remove from the pot.