1. Thaw the Spanish mackerel at room temperature. After about half an hour, when it is a little soft and ready to be cut, use a knife to cut it into flat sections. Don't wait until it is completely defrosted before cutting, otherwise there will be no flat cut surface.
2. Before it was thawed, the fish meat segment had a certain degree of firmness. Just poke the internal organs of the Spanish mackerel segment on the belly with chopsticks and it came out. It was a lump and it was not dirty. The fish meat was very clean after rinsing it.
3. Clean up all the sections of Spanish mackerel. It is very easy to process the fish and it is very clean. Don't wait until all of them are thawed before processing. It is sticky and uncomfortable. After processing, wait at room temperature and wait for all to thaw, and then wipe off the moisture on the surface.
4. Add more salad oil to the iron pan, add the Spanish mackerel section and start frying. Don't turn it easily after putting it in at the beginning to prevent the fish from breaking off. Wait about 2 minutes before turning it. Put them all in the pot one by one.
5. There is no batter on the surface of the fish, so it takes a little longer to fry. When the surface is all slightly yellow, increase the oil temperature and fry it for a while, so that all the oil in the fish can be forced out.
6. Take the fried fish out and drain the oil on it. The fish meat will become much smaller after being fried, and the two fish will be fried so much.
7. You can prepare the marinade when you fry the fish. Put all the ingredients, scallion, ginger, garlic, pepper, red pepper, salt and other seasonings into the pot. At the same time, add water that can submerge the fish. After boiling, cook for 2 minutes to make the flavor penetrate into the soup.
8. There is no need to cool, the fried fish is put in while it is hot, and the taste will be easier to enter.
9. Soak it overnight to make the fish full of flavor.
10. Take out the water vapor on the surface of the fish and dry it. The delicious smoked Spanish mackerel will be ready, and I can eat a few pieces without my mouth.
Tips:1. Whether it is cutting or cleaning the internal organs, it must be carried out before completely defrosting, which will be more convenient.
2. Before frying the fish, absorb the moisture on the fish pieces with kitchen paper.
