Name: Minced Smoked Spanish Mackerel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Giant Spanish Mackerel; Some Umami Soy Sauce; Some Thirteen incense; Some Sugar; Some salt; Some Soy sauce; Some Steamed fish with tempeh; Some Dried red chili; Some Fresh ginger; Some garlic; Some Peppercorns; Some Balsamic vinegar; Some Old rice wine

Minced Smoked Spanish Mackerel

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

When Bayu went on the market, I bought a 10 jin of Spanish mackerel, wrapped it with Spanish mackerel dumplings, and kept the rest in the refrigerator. The fish was too big for a few times and I didn’t finish it. This time I made smoked mackerel. , I made the Spanish mackerel, sour, spicy, sweet and crispy. It’s so delicious that you can eat it on a plate when you eat it empty. It’s a must to drink a little wine when a family gathers together during the Chinese New Year. Then this smoked Spanish mackerel is the best little wine side dish. Here is a plate that is especially popular and appetizing!
In particular, the ingredients used here are all appropriate, there is no specific weighing, because the main body is more or less ingredients will increase or decrease accordingly. Every time I make it, the amount is estimated. The seasoning cannot be added in place at one time. I put it on the basis of experience. If it is not enough, I add it again. Like I made more fish this time, I added the filling 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. "

Minced Smoked Spanish Mackerel

1. 1. Moderate amount of big 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 belly, you can easily remove it at this time.

3. 2. Add umami soy sauce

4. Thirteen incense

5. Sugar, salt

6. Soy sauce, steamed fish and soy sauce

7. 3. Mix evenly

8. Marinate for more than 4 hours, turning twice in the middle

9. 4. Put the oil in the frying pan to heat up, put the marinated fish fillets into the fry, turn over to avoid mashing the pan

10. 5. Fry until it's browned and you can remove it

11. Sauce: (umami soy sauce, balsamic vinegar, old rice wine, sugar) appropriate

12. Put the sauce together and stir well

13. Seasoning: dried chili, fresh ginger, garlic and peppercorns

14. Flatten the garlic and cut into granules, cut the ginger into fines, and cut the chili into granules

15. Put a little oil in the wok, first put the peppercorns and sauté

16. Add chili

17. Finally, add the minced ginger and garlic

18. When the scent comes out, pour in the seasoning juice immediately

19. Wait to cook again

20. 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.

21. Serve on a plate, and keep it in the refrigerator in a sealed bag if you can't finish it at a time.

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!

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