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How do you cook Spanish mackerel?

Braise Spanish mackerel, add spring onions and ginger and soy sauce, and cook in a large pot. Spanish mackerel dumplings, with fresh white fish meat to remove fish bones, chopped into mud, and the right amount of leek or onion ginger mix well, make the dumplings fresh and smooth. Spanish mackerel can be made into fish balls, remove fish skin and fish bones, chop the fish into mud, squeeze out fish balls by hand, braise or boil, taste delicious and melt in the mouth.

Cut fresh Spanish mackerel into thin slices. Add the right amount of oil to the pot, add spring onions, ginger, dried chili peppers, a spoonful of Lao Gan Ma soy sauce, a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot.

To make Spanish mackerel delicious and not fishy, you can try the following methods: freshness: choose fresh Spanish mackerel, it is best to buy it on the same day and deal with it as soon as possible, so as not to cause fishy smell. Pickling: Spanish mackerel can be pickled with salt, ginger, cooking wine and other seasonings before cooking, which can help remove the fishy smell. Cleaning: remove the black film and fishy bubbles from the belly of Spanish mackerel, then rinse with clean water.

Tomato stew Spanish mackerel will be peeled tomatoes, Spanish mackerel eviscerated wash, oblique knife cut. In a hot oil pan, fry the braised fish until yellowed on both sides, add green onion and ginger and cooking wine, pour into stock, bring to a boil and simmer over low heat. After the fish is cooked, add the tomatoes and simmer for another 10 minutes. Season and pour into an alcohol pan. Sprinkle with minced parsley, sprinkle with sesame oil, and serve while heating.

Spanish mackerel meat thick thorn less can make dumplings, Spanish mackerel balls, Spanish mackerel stewed cakes, smoked Spanish mackerel, braised Spanish mackerel and so on. This is my first time to make fish dumplings. I asked for advice while doing it. I spent a lot of money on the phone, and the effect was really good. I cut my left index finger when picking fish bones, and I couldn't get off the line of fire. I put on a band-aid, put on medical gloves, and continued to fight. Kung fu is not wasted. It tastes fresh, tender, cool, slippery and delicious.

Spanish mackerel is about 750g, one spring onion, two slices of ginger, two cloves of garlic, two tablespoons of salt, half tablespoon of chicken essence, three tablespoons of light soy sauce, one tablespoon of spiced noodles and one tablespoon of sugar. Spanish mackerel to the gills to the viscera cut into about 5 cm thick slices, spring onions, ginger, garlic cut into large slices ready, put twice the usual amount of oil in the pan.

How to cook fresh Spanish mackerel

To make Spanish mackerel delicious and not fishy, you can try the following methods: freshness: choose fresh Spanish mackerel, it is best to buy it on the same day and deal with it as soon as possible, so as not to cause fishy smell. Pickling: Spanish mackerel can be pickled with salt, ginger, cooking wine and other seasonings before cooking, which can help remove the fishy smell. Cleaning: remove the black film and fishy bubbles from the belly of Spanish mackerel, then rinse with clean water.

Braised Spanish mackerel is delicious. Practice: cut the fresh bream into thin slices. Add the right amount of oil to the pan, add spring onions, ginger, dried chili peppers, a spoonful of soy sauce and a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot. Braised Spanish mackerel is a seafood private dish, the main ingredients are Spanish mackerel, excipients are dried chili, spring onions, ginger, bean sauce and so on.

Steamed Spanish mackerel is the best cooking method to retain the original taste of Spanish mackerel. First of all, wash the Spanish mackerel, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Then, spread shredded spring onions and ginger on the fish, sprinkle with salt and cooking wine and marinate for 10-15 minutes. After that, put the fish in a steamer and steam over high heat for 7-10 minutes (adjust the time according to the size of the fish).

Steamed Spanish mackerel is another popular way to retain the original flavor of the fish. Prepare one or half of the fresh Spanish mackerel, after the treatment is clean, put a knife edge on the fish body, sprinkle with seasoning, steam through water. Spanish mackerel soup is also a delicious choice with high nutritional value.

Braise Spanish mackerel, add spring onions and ginger and soy sauce, and cook in a large pot. Spanish mackerel dumplings, with fresh white fish meat to remove fish bones, chopped into mud, and the right amount of leek or onion ginger mix well, make the dumplings fresh and smooth. Spanish mackerel can be made into fish balls, remove fish skin and fish bones, chop the fish into mud, squeeze out fish balls by hand, braise or boil, taste delicious and melt in the mouth.

How to cook Spanish mackerel is delicious and simple

To make delicious, simple and tasteless Spanish mackerel, you can try the following methods: choose fresh Spanish mackerel: make sure the freshness of the fish can reduce the fishy smell. Choose fish with bright eyes, glossy scales and elastic meat. Marinate ahead of time: before cooking, mix Spanish mackerel fillet or whole fish with salt, cumin, ginger, spring onions and other seasonings and marinate for 15-20 minutes. This removes the fishy smell and adds flavor.

Cut fresh Spanish mackerel into thin slices. Add the right amount of oil to the pot, add spring onions, ginger, dried chili peppers, a spoonful of Lao Gan Ma soy sauce, a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot.

Spanish mackerel, green onion 15g, ginger 10g, garlic 5g, star anise 2g, vegetable oil 60g, salt 5g, cooking wine 15g, rice vinegar 10g, white granulated sugar 10g, chicken essence 2g, beer 15g, pepper 2g. Wash the Spanish mackerel, scrape it and cut it into fish sections. Heat the pan, pour the oil until 70% hot, put the prepared fish into the oil, fry it to yellow, and fry it four or five times.

There are many ways to make delicious fresh Spanish mackerel. Here is a simple way: prepare ingredients: fresh Spanish mackerel, minced ginger and garlic, salt, soy sauce, cooking wine, white pepper, green onions. Fish treatment: wash Spanish mackerel, eviscerate, cut into slices or sections. Marinate the fish fillets with some salt and cooking wine for about 15 minutes. Pot hot oil: heat the pot, add the right amount of oil, heat the oil and stir-fry the ginger and garlic to give a fragrance.

Main ingredients: 3 Spanish mackerel, right amount of spring onion, right amount of ginger, right amount of large material, right amount of pepper. Excipients: salt 20g, soy sauce 100g, cooking wine 80g, sugar 50g. Spanish mackerel in the case of freezing, remove the head and tail, oblique cut into pieces. After the Spanish mackerel is cut, wait for it to thaw and soften. Then remove the viscera and blood from the fish, wash and drain. Cut green onions and sliced ginger.

How to cook Spanish mackerel best

1. Braised Spanish mackerel in brown sauce is delicious. Practice: cut the fresh bream into thin slices. Add the right amount of oil to the pan, add spring onions, ginger, dried chili peppers, a spoonful of soy sauce and a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot. Braised Spanish mackerel is a seafood private dish, the main ingredients are Spanish mackerel, excipients are dried chili, spring onions, ginger, bean sauce and so on.

2. Preparation materials: fresh Spanish mackerel, minced ginger and garlic, salt, soy sauce, cooking wine, white pepper, green onions. Fish treatment: wash Spanish mackerel, eviscerate, cut into slices or sections. Marinate the fish fillets with some salt and cooking wine for about 15 minutes. Pot hot oil: heat the pot, add the right amount of oil, heat the oil and stir-fry the ginger and garlic to give a fragrance.

3. First, cut the ginger into pieces and set aside. After crossing the flower knife, the Spanish mackerel is deep-fried in oil until the golden incense on both sides is removed. Then heat the pot, add the appropriate cooking oil, and add the minced ginger, lees, cooking wine, sugar, thirteen fragrances and soy sauce to stir-fry. Then add proper water and boil the Spanish mackerel for about 20 minutes to remove and put on a plate.

How to make Spanish mackerel

1. Stewed Spanish mackerel with tomato will cut the peeled tomato into pieces, remove the internal organs and wash the Spanish mackerel, then cut into pieces with oblique knife. In a hot oil pan, fry the braised fish until yellowed on both sides, add green onion and ginger and cooking wine, pour into stock, bring to a boil and simmer over low heat. After the fish is cooked, add the tomatoes and simmer for another 10 minutes. Season and pour into an alcohol pan. Sprinkle with minced parsley, sprinkle with sesame oil, and serve while heating.

Raw materials: Spanish mackerel, spring onions, ginger, garlic, Pixian bean paste, vinegar, sugar, light soy sauce, cooking wine, vegetable oil, pepper. Remove the head and viscera of Spanish mackerel and wash them with clean water. Cut green onions into small sections and slice ginger and garlic. Put the right amount of vegetable oil in the pot, heat the oil and saute the pepper, then remove the pepper. Put the Spanish mackerel in the pan and fry for a while. Add spring onions, ginger and garlic. Put in a spoonful of Pixian bean paste. Fry out the red oil.

3. Spanish mackerel, green onion 15g, ginger 10g, garlic 5g, star anise 2g, vegetable oil 60g, salt 5g, cooking wine 15g, rice vinegar 10g, white granulated sugar 10g, chicken essence 2g, beer 15g, pepper 2g. Wash the Spanish mackerel, scrape it and cut it into fish sections. Heat the pan, pour the oil until 70% hot, put the prepared fish into the oil, fry it to yellow, and fry it four or five times.

How to make Spanish mackerel more appetizing?

Chili: pepper is one of the common seasonings of Spanish mackerel, the combination of the two can make delicious spicy fried Spanish mackerel. The spicy taste of chili peppers and the delicacy of Spanish mackerel set off each other, making the dishes more delicious. In addition, chili also has the effect of promoting appetite and digestion, and it can be eaten with Spanish mackerel, and it also plays a good role in promoting health. Vegetables: Spanish mackerel can be used with all kinds of vegetables to produce delicious dishes.

Braised Spanish mackerel: wash the Spanish mackerel, remove the internal organs and fish scales, and cut into sections. Sprinkle salt, cooking wine and sliced ginger on the fish and marinate for 10 minutes. Pan-fry fish in cold oil until golden brown on both sides, add spring onions, ginger and garlic, stir-fry fragrance, pour in appropriate amount of water, soy sauce, sugar, cooking wine, star anise and cinnamon, turn to low heat and simmer until the soup is thick and the fish tastes.

Steamed Spanish mackerel is another popular way to retain the original flavor of the fish. Prepare one or half of the fresh Spanish mackerel, after the treatment is clean, put a knife edge on the fish body, sprinkle with seasoning, steam through water. Spanish mackerel soup is also a delicious choice with high nutritional value.

The usual home practices of Spanish mackerel usually include steaming, braising, frying and so on, which are simple and delicious and can fully retain the delicious taste of Spanish mackerel. First of all, steamed Spanish mackerel is a very healthy cooking method. After the Spanish mackerel is cleaned, sprinkle with shredded spring onions and ginger, sprinkle with a little cooking wine and light soy sauce, steam in a steamer for about 10 minutes until the fish is done.