Smoked Spanish mackerel in delicious sauce(mei zhi mei wei xun ba yu )

Smoked Spanish mackerel in delicious sauce

Introduction:

"When Spanish mackerel was on the market, I bought a 10 jin Spanish mackerel, wrapped Spanish mackerel dumplings to eat, and the rest was frozen in the refrigerator. The fish was too big and I didn't finish it several times. This time, I made smoked Spanish mackerel. The Spanish mackerel I made was very delicious, hot and sour, sweet and crisp. When I ate it as a snack, I could eat a plate. It's necessary for the family to get together to drink some wine during the new year. This smoked Spanish mackerel is the best wine and dish. It's very popular and appetizing! In particular, the materials used here are appropriate, there is no specific weighing, because more or less the main ingredients will increase or decrease. Every time I do it, I measure the amount. Seasoning can't be added to the place at one time. It's based on experience. If it's not enough, I add it again. For example, I make more fish this time, and the stuffing has been added several times. Until I'm satisfied, the specific amount can't be measured. Besides, the seasoning of this kind of pickled food depends on my personal preference, and it doesn't need to be accurate. As long as you mix the fish well, it's OK. "

Production steps:

Step 1: 1. Appropriate amount of Spanish mackerel

Step 2: cut the Spanish mackerel into 1cm thick slices while it is still half frozen. If there are intestines and stomachs, they can be easily removed at this time.

Step 3: 2. Add soy sauce

Step 4: Thirteen incense

Step 5: sugar, salt

Step 6: soy sauce, steamed fish and soy sauce

Step 7: 3. Mix evenly

Step 8: marinate for more than 4 hours, turn twice in the middle

Step 9: 4. Heat the frying pan with oil, fry the salted fish fillets, and turn over to avoid pasting the pan

Step 10: 5

Step 11: Sauce: (fresh soy sauce, fragrant vinegar, old yellow rice wine, sugar) appropriate amount

Step 12: mix the juice together

Step 13: Seasoning: dried pepper, fresh ginger, garlic and pepper

Step 14: flatten the garlic and cut it into granules, mince the ginger and dice the pepper

Step 15: put a little oil in the frying pan and saute the pepper first

Step 16: add pepper

Step 17: add ginger and garlic

Step 18: pour in the seasoning immediately

Step 19: wait until it boils again

Step 20: put the fried Spanish mackerel into the pot and mix it quickly to make the soup permeate into the fillets until the soup is completely absorbed by the fish.

Step 21: put it on a plate. If you can't finish it at one time, put it in a sealed bag and keep it in the refrigerator.

Materials required:

Spanish mackerel: moderate

Delicious soy sauce: right amount

Thirteen spices: appropriate amount

Sugar: right amount

Salt: right amount

Old style: moderate

Steamed fish and lobster sauce: right amount

Dry red pepper: right amount

Fresh ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Vinegar: moderate

Old yellow rice wine: right amount

Note: xiaoyingzi's heart language: 1. If not fresh Spanish mackerel, frozen Spanish mackerel should be sliced in a semi thawed state to avoid separation of bone and meat. 2. The marinated fish sauce should be more, and the fish that need to be marinated should be mixed evenly to ensure that each piece of fish has a taste. 3. The fish can be stored in the refrigerator for about 15 days. 4. Quietly tell pro, the more broken the smoked Spanish mackerel, the more delicious the fish pieces are!

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: garlic

Chinese PinYin : Mei Zhi Mei Wei Xun Ba Yu