Pan-fried Mackerel(xiang jian ma jiao yu )

Pan-fried Mackerel

Introduction:

"Mackerel is a kind of high-quality marine fish with high economic value because of its delicate and white meat and rich nutrition. As the mackerel has few skeletons and thick meat, there is a saying in my hometown that "the first pomfret, the second awn and the third mackerel Lang". To be honest, although I live on an island, I don't know the names of all kinds of sea fish in the market, and only three or five kinds of fish can be named. Therefore, I'm not familiar with the first two kinds of delicious fish, and I don't know whether I eat them or not Yes, but I often see and sell this mackerel, and I often buy it at home. It's a kind of fish I'm very familiar with. The most common methods of mackerel are steaming, frying, slicing, fish porridge and soup. My favorite is fried mackerel, which is charred on the outside and tender in the inside. The meat is fine, salty and smooth. Do not add any extra seasoning, with a plain face to the sky attitude, highlighting the original flavor

Production steps:

Step 1: wash the fresh mackerel and cut it into 2cm thick. In this step, the owner helped to cut it;

Second step: pour a little Baijiu, smear with salt, pickle for 20 minutes, wash and dry the water.

Step 3: add a little oil into the pot, heat it with low heat to medium high temperature, and then add a little salt to avoid sticking to the pot;

Step 4: put in the mackerel and fry it in high heat for one minute, then turn it into low heat. During this period, continuously pick up the oil beside and pour it on the fish. The cut is a little thick, and fry it for about four minutes

Step 5: gently push the fish around with a shovel carefully, turn the fish over and continue frying. When the heat is up, the fish will move easily. If it is difficult to move, continue frying until it can move. Then pour a small amount of water from the edge of the pot to avoid excessive water loss of the fish. Fry the surface dry and put it on the plate;

Step 6: finished product drawing

Materials required:

Mackerel: 200g

Baijiu: 5 ml

Oil: right amount

Salt: a little

Precautions: 1. Add a little salt before frying the fish to avoid sticking to the pot; 2. When turning over, gently push the fish around with a shovel. If the fish is difficult to move, that is, the heat is not reached, the incomplete fish body should be avoided; 3. When frying the fish, pour a little water from the edge of the pot to avoid excessive water loss.

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Xiang Jian Ma Jiao Yu