Pan-Fried Mackerel(jian ma jiao yu )

Pan-Fried Mackerel

Introduction:

"Mackerel has less bone and more meat. May and June are the peak season every year. Mackerel has thick meat, delicious taste, rich nutrition, rich in protein, vitamin A and minerals. It is one of the sea fish that we often eat, especially porridge dish that often appears on the breakfast table. A bowl of porridge, a plate of fried mackerel. How beautiful

Production steps:

Step 1: cut the mackerel into pieces and let the seller marinate it with some salt when buying the fish. Wash it off immediately when you go home to avoid being too salty. Wash it, cool and dry it, and then fry it with water. Salt makes fish thicker.

Step 2: Fry ginger slices in hot oil pan

Step 3: lay the fish and fry them

Step 4: turn one side over and fry the other side.

Step 5: fry 2 noodles until yellow and cooked. Turn off the heat, drizzle with proper amount of soy sauce and start the pot.

Step 6: the delicious mackerel is ready. It's best served with white porridge.

Materials required:

Mackerel: 500g

Oil: right amount

Soy sauce: moderate

Ginger slices: right amount

Note: when buying fish, let some salt marinate and wash it immediately when you go home. It won't be very salty, but the meat will be thicker. Fried drop of soy sauce can improve the taste of fish, and add color.

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Jian Ma Jiao Yu