1.
First handle the Spanish mackerel. Cut off the fins of the fresh Spanish mackerel, insert the scissors from the cloacal hole, and cut it all the way to the gills, do not cut it.
A single piece of Spanish mackerel is more than 2 kilograms, and it tastes much worse if it is too small. I used two spaniels this time, weighing 5 catties in total.
2. Remove the internal organs from the opening, remove the gills, and wash a large congestion under the spine (the large one in the middle of the belly of the fish in the picture, obviously).
3. Cut the washed Spanish mackerel with an oblique knife into 3 cm wide sections.
4. Add a little salt, stir evenly, and marinate for 10 minutes. Salt can coagulate the protein in fish meat and it is not easy to disperse.
5. Because the fish is relatively large, don’t waste the fish’s entrails. The taste is good. As shown in the picture, there are fish liver, fish maw, roe and fish sponge.
6. Remove the head and tail of the garlic sprouts and wash them. Garlic sprouts have a natural spicy taste. After being stewed, they are delicious and fragrant. They can remove the fishy smell of the mackerel, and can relieve the greasiness and increase the fragrance.
7.
Cut into 5 cm long sections and set aside.
Cut the green onion into sections, slice the ginger, slice the pork fat and set aside.
8. Heat a nonstick pan and add 20 grams of vegetable oil.
9. Add the fish, cut side down, and fry over medium heat.
10. Fry until golden on both sides and serve.
11. Heat up a wok, add 40 grams of vegetable oil, add star anise and fragrant.
12. Add green onion and ginger to fragrant, then pour in 60 grams of soy sauce until fragrant.
13. Pour the fish cubes.
14. Pour a bottle of beer (500ml). Beer can remove the fishy smell and enhance the fragrance, and it can keep the fish fresh and tender. It is really an artifact of fish stew!
15. Bring to a boil, add pig fat to increase the aroma.
16. Add 10 grams of salt.
17. Add 20 grams of sugar.
18. Add a little dark soy sauce, cover, and simmer for 30 minutes.
19. Add garlic sprouts and fish innards, turn to high heat, and simmer for another 10 minutes.
20. The mackerel is fragrant and crispy, and the garlic sprouts are soft and delicious. It is most suitable for eating with rice. It is simply delicious!
Tips:1. The Spanish mackerel must be fresh and large, otherwise it may be "not stewed";
2. Be sure to fry until golden on both sides, so that it will not fall off when stewed, and will add more flavor;
3. The heat must be enough to stew the essence of the fish.
