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How to make mackerel? This way of making mackerel is delicious and simple
Mackerel has very few bones, the meat is tight, and it belongs to seafood, growing in the deep sea. Mackerel can be used for stir-frying, stewing, boiling, and steaming, all of which are very good. The most famous dishes are stewed mackerel and mackerel in tomato sauce. The preparation methods for these two dishes are relatively simple, and young people can also learn them in daily life. When making mackerel, some scallions, ginger, garlic, and coriander, a little pepper, soy sauce, cooking wine, and white sugar are needed to remove the fishy smell and enhance the flavor.
Stewed Mackerel
Ingredients
1 mackerel
5 dried chili peppers
A few peppercorns
Scallions, ginger, garlic, and coriander
Soy sauce, cooking wine, sugar, aged vinegar, salt
Method
Wash the mackerel and cut it into pieces 1-2 cm wide.
Add dried chili peppers, peppercorns, scallion, ginger, and garlic to flavor the pot, and sprinkle with cooking wine.
Pour the mackerel into the pot, add soy sauce, and add water.
After the water boils, add salt and sugar, and simmer the fish over low heat.
After the fish soup is reduced to dryness, pour in a capful of aged vinegar, and swirl the wok.
Cover the pot with the lid and let the flavors meld together.
Sprinkle a little coriander on top of the dish after serving to enhance the flavor.
Mackerel in Tomato Sauce
Ingredients
3 mackerel, 3 tomatoes, lard, scallions, ginger, soy sauce, salt
Method
3 mackerel
Wash the fish and remove the internal organs, and there are also three tomatoes, which are the main ingredients for making tomato sauce.
Pour oil into the pot, and fry the mackerel until golden. Attentive readers will notice a piece of fat on the edge of the pot, yes, I specifically used it to fry the oil. Adding a little lard to the fish makes it smell delicious.
Flip the mackerel over and fry it, adding some scallion and ginger slices to flavor it.
Remove the fish, add a little less oil to the pot, and stir-fry the cut pieces of tomatoes. While stir-frying, remove the separated tomato skins, and continue stir-frying until the tomatoes become a sauce.
Add a little less soup to the pot, put the fried fish in, then add soy sauce and salt, and simmer over low heat until the sauce becomes thick.
