Garlic mackerel
Mackerel is also known as Spanish mackerel and bamboo mackerel. The meat is firm and fat, and it has few thorns and thick meat. It is a very good dish to go with. There are many loyal fans across the country. Today, let's start with a simple braising method
Recipe Recommendations
- mackerel a
- garlic 3 petals
- ginger appropriate amount
Steps for Garlic mackerel
1
uncut mackerel2
Wash the killed mackerel, and then clean the black film on the fish belly so that there will be no fishy smell. Cut into thick pieces, add some salt and shredded ginger to marinate for 15 minutes.3
After heating the pan, take two slices of ginger and wipe the pan. Pour the oil again. Strain the marinated fish pieces to dry, place them into a pan (cut down), fry them yellow on both sides with a low torch, and serve.4
Put soy sauce, a little salt, sugar, and a little vinegar in another empty bowl. Add half a bowl of water and a little cornflour and mix well. Set aside.5
Pour some more oil into the pan and saute the garlic slices in the pan until fragrant. Pour the sauce on top into the boil, put the fried fish into the pan, pour a little cooking wine, and simmer over medium heat for about 2-3 minutes before serving.
6
Roasted mackerel nuggets.Garlic mackerel Make Tips
The flesh of Spanish mackerel is relatively firm, and it is delicious even when dry-fried. Before putting the fish chunks in the pan, you can dust the cut surfaces with a little dry flour to prevent them from sticking easily while frying.