Minced Smoked Spanish Mackerel
1.
Right amount of Spanish mackerel
2.
Cut the Spanish mackerel into 1cm thick slices while it is still half-frozen. If there is part of the intestines and stomach, you can easily remove it
3.
Add 60 grams of umami soy sauce
4.
Thirteen incense
5.
20g sugar, 20g salt
6.
40 grams of soy sauce, 50 grams of steamed fish and soy sauce
7.
Mix evenly
8.
Marinate for more than 4 hours, turning twice in the middle
9.
Put the oil in the frying pan to heat, put the marinated fish fillets into the fry
10.
Turn over to avoid paste pot
11.
Fry until it's browned and you can get it out
12.
Sauce: (30 grams of delicious soy sauce, 20 grams of balsamic vinegar, 50 grams of old rice wine, 30 grams of sugar)
13.
Put the sauce together and stir well
14.
Seasoning: dried chili, fresh ginger, garlic and peppercorns
15.
Flatten the garlic and cut into granules, cut the ginger into fines, and cut the chili into granules
16.
Put a little oil in the wok, first put the peppercorns and sauté
17.
Add chili
18.
Finally, add the minced ginger and garlic
19.
When the scent comes out, pour in the seasoning juice immediately
20.
Wait to cook again
21.
Put the fried Spanish mackerel in the pot and mix quickly to make the soup penetrate into the fish fillet, until the soup is completely absorbed by the fish, it can be out of the pot. Serve on a plate, can be stored in a sealed bag in the refrigerator if you can't finish it at a time
22.
Tips:
Xiaoyingzi's words:
1. If it is not fresh spaniel, the frozen spaniel must be sliced in a semi-thawed state so that the flesh will not separate.
2. The marinated fish sauce should be more, and all the fish that needs to be marinated must be mixed evenly to ensure that each piece of fish has a taste.
3. The prepared fish can be stored in the refrigerator for about 15 days.
4. Tell me quietly, the more broken pieces of smoked mackerel, the more delicious and delicious!
5. In particular, the materials used here are approximate. When making it, they are put based on experience. If not enough, I will add more fish. For example, I made more fish this time, and I added the filler several times until I was satisfied. So far, there is no way to measure the specific amount. Besides, the seasoning of pickled things like this is all based on personal preference and does not need to be precise. As long as the fish is mixed evenly, it is OK.
