Spanish mackerel(yan ke cai shou si ba yu )

Spanish mackerel

Introduction:

Production steps:

Step 1: prepare materials

Step 2: remove the head of Spanish mackerel and cut it flat to remove the main sting

Step 3: turn the fish upward, pour in the soy sauce, spread salt, five spice powder and pepper, and do this step twice. Apply salt to the fish skin

Step 4: put chopped scallion and ginger slices on the fish, cinnamon, fragrant leaves, star anise and pepper

Step 5: wrap tightly with plastic wrap and refrigerate for 15-20 hours

Step 6: hang the pickled Spanish mackerel on the balcony to dry the surface and cut it for use

Step 7: put proper amount of oil into the electric pan and fry both sides of the fish until golden and crisp

Step 8: tear up the fish and put it on the plate

Materials required:

Spanish mackerel: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Pepper: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Five spice powder: appropriate amount

Note: 1, according to their own taste, salted better than usual slightly salty. 2. The time of air drying is self-determined. If the fish is big, it will take a little longer. In this way, the appearance of the fried fish is crisp. 3. It can be fried, but it seems to be better to avoid excessive oil. 4. Hand shredded salted fish and tortillas are the best partners.

Production difficulty: simple

Technology: decocting

Production time: one day

Taste: salty and fresh

Chinese PinYin : Yan Ke Cai Shou Si Ba Yu