Original Fried Mackerel

Name: Original Fried Mackerel
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Spanish mackerel; Some chopped green onion; Some Cooking oil; Some sesame oil

by xyxy_910

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Now is a good season to eat mackerel. The mackerel has a long and narrow body with a blue-black head and back of the body, a series of blue-black round spots on the upper side, a dragon-white belly, and horned spines behind the dorsal and anal fins. They are distributed in the western North Pacific, and are produced in the East China Sea, the Yellow Sea and the Bohai Sea. The South China Sea is famous for Wenchangpu, Hainan. Because it feeds on aquatic animals such as fish and shrimps, the mackerel is full of fat. The mackerel has fewer bones and more meat, and has more body fat. It is a delicacy for meals. The mackerel has delicate meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, minerals and other nutrients. It has the effect of invigorating and calming cough. It has a certain effect on the weak cough and asthma. The mackerel also has refreshing and defensive effects. Aging and other diet therapy functions, regular food has a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. "

Ingredients

Original Fried Mackerel

1. For fresh mackerel bought in the market, you need to add cooking wine, ginger, and garlic to marinate for 10 minutes and drain. I used the packaged product, so I saved this step.

2. Heat up the pan, add an appropriate amount of cooking oil, and pay attention to less oil.

3. Fried mackerel,

4. When frying, use a low heat and shake the pan frequently to avoid stickiness. Let's take a close-up.

5. When frying, use a low heat and shake the pan frequently to avoid stickiness. Let's take a close-up.

6. It's OK when it's fried until golden on both sides.

7. After frying the fish, put it on a plate, add some sesame oil with the remaining oil, sauté the chopped green onion, top it, and you're done.

Tips:
This dish is better than the original flavor. Fry the mackerel with oil and low heat to get the meaty aroma of mackerel. Don't pop the green onion with new oil.