Original fried mackerel(yuan wei jian ma jiao yu )

Original fried mackerel

Introduction:

"It's a good season to eat mackerel. Mackerel has a long and narrow body shape, blue black head and back, a series of blue black round spots on the upper side, white belly, horned spines behind dorsal and anal fins. It is distributed in the western North Pacific, China's East China Sea, Yellow Sea and Bohai Sea, and is famous in wenchangpuqian of Hainan Province in the South China Sea. Because it feeds on aquatic animals such as fish and shrimp, the mackerel is full of fat. It has less bones, more meat and more fat. It is a good meal. Mackerel has delicate meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, minerals and other nutrients. It has the effect of Tonifying Qi and relieving cough. It has certain curative effect on weak cough and asthma. Mackerel also has the functions of refreshing and anti-aging. Regular eating has certain auxiliary curative effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia

Production steps:

Step 1: for fresh mackerel bought in the market, marinate it with cooking wine, ginger and garlic for 10 minutes and drain. I use the packaged one, which saves me one step.

Step 2: heat the pan, add proper amount of cooking oil and pay attention to less oil.

Step 3: fry the mackerel,

Step 4: when frying, keep the heat low and shake the pan frequently to avoid sticking. Take a close-up.

Step 5: when frying, keep the heat low and shake the pan frequently to avoid sticking. Take a close-up.

Step 6: fry until both sides are golden.

Step 7: after frying the fish, put it on a plate, add proper amount of sesame oil with the remaining oil, saute the scallion, and pour it on. It's a great success.

Materials required:

Mackerel: moderate

Scallion: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Note: this dish is better than the original flavor, fried with oil and low heat to get the meat flavor of mackerel. Don't fry the scallions with fresh oil.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yuan Wei Jian Ma Jiao Yu