Smoked mackerel New Year's Necessary Vegetables

Category: Zhejiang cuisine

Smoked mackerel New Year's Necessary Vegetables

Efficacy:

"In Zhejiang area, not only seafood is famous, but also fish cooking is very refreshing. Even if it is often eaten, Xiaobian will share smoked mackerel, which is also a popular local dish. The necessary dishes for the New Year are not only simple, but also delicious. The sour taste is sweet and the aftertaste is endless. Next, please see the Smoked Mackerel practice."

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Preparing food ingredients
Preparing seasonings
Tips:

When fish is fried, don't take too long, or it will make the meat old. Repeated frying can make the surface more crisp. [1]

STEPS: Steps for smoking mackerel
  • 1. Put water, scallions, ginger, anise, cinnamon, spicy leaves, cooking wine, old sauce, vinegar, ice sugar, and five spices into the frying pan and boil over medium heat. Stir while boiling. After about 5 minutes, the brine is ready. Turn off the fire and pour it into the dish for cooling.

    1. Put water, scallions, ginger, anise, cinnamon, spicy leaves, cooking wine, old sauce, vinegar, ice sugar, and five spices into the frying pan and boil over medium heat. Stir while boiling. After about 5 minutes, the brine is ready. Turn off the fire and pour it into the dish for cooling.

  • 2. Dispose mackerel, remove scales, gills and viscera, rinse them several times with clear water, cut them into thick slices with a knife, and put them into a large pot about 2 cm thick. Add salt, wine, fresh extract and grab them evenly. After the surface is covered, marinate them for about 20 minutes.

    2. Dispose mackerel, remove scales, gills and viscera, rinse them several times with clear water, cut them into thick slices with a knife, and put them into a large pot about 2 cm thick. Add salt, wine, fresh extract and grab them evenly. After the surface is covered, marinate them for about 20 minutes.

  • 3. After pickling, take it out piece by piece and put it on kitchen paper to wipe off the surface of the pickling juice, leaving it in reserve.

    3. After pickling, take it out piece by piece and put it on kitchen paper to wipe off the surface of the pickling juice, leaving it in reserve.

  • 4. Pour the cooking oil into the pot and heat it over medium heat. When the oil temperature reaches 70%, fry the fish. When the surface of the fish becomes hard and discolored, fish out and drain the oil.

    4. Pour the cooking oil into the pot and heat it over medium heat. When the oil temperature reaches 70%, fry the fish. When the surface of the fish becomes hard and discolored, fish out and drain the oil.

  • 5. After all the frying is finished, put it in the pot and continue to fry. This time, it will take more than ten seconds. Drain the oil immediately, put it in a big bowl and pour it into the brine to soak. It will be ready to eat in about one day.

    5. After all the frying is finished, put it in the pot and continue to fry. This time, it will take more than ten seconds. Drain the oil immediately, put it in a big bowl and pour it into the brine to soak. It will be ready to eat in about one day.

Here is another SECRET: Nutritional Secret Language

Mackerel is a kind of food with high protein and low fat, so it is not fattening if it is eaten regularly. Beautiful people can eat it safely and easily absorbed. It has a good assistant effect on malnourished people.