1. The salted mackerel is first soaked in water to soften and desalted.
2. You can choose fresh radishes or dried radishes as radishes. Fresh radishes are used here. Wash the radishes and cut them into strips.
3. Next, find a suitable container. Generally, stainless steel basins or enamel basins are used at home. This kind of material has good thermal conductivity and is convenient to hold. A layer of salted mackerel, a layer of radish sticks, and a layer of salted mackerel.
4. Then put an appropriate amount of salt.
5. Shred the green onion, shred the ginger, and put a layer of radish strips on top of the mackerel, and then put the green onion and ginger on the radish strips.
6. Then scoop 2 tablespoons of cooked oil and pour on the radish strips and the shredded ginger onions.
7. Put the right amount of water in the steamer, put the salted Spanish mackerel and carrot sticks on the steamer, and start the timer after the high heat boils. After 10 minutes, turn to medium heat for 10 minutes, then turn to low heat for 5 minutes. The whole process is 25 minutes. Do not open the lid immediately after turning off the heat. Wait for it to cool down slowly before opening the lid.
8. After taking it out, use chopsticks to mix the Spanish mackerel and radish sticks evenly, and you can taste it.
Tips:1. Salted Spanish mackerel must be desalted first. The purpose is to soak the salt in the Spanish mackerel meat to make the mackerel meat soft and delicious, but be careful not to take too long. Excessive desalting will make the Spanish mackerel lose its strong taste.
2. Steamed salted mackerel should be paired with radishes, preferably dried radishes. Dried radishes also need to be soaked in advance. Choosing fresh radishes is relatively easy and the taste is great.
3. Steamed salted mackerel does not need cooking wine. Put the green onion and ginger on the top, so that the taste goes down. If it is put on the bottom, the taste will be bad.
4. When steaming, do not open the lid immediately when the time is up, simmer for a while, use the residual heat to let the flavor of the spaniel into the radish. It can be spicy. You can add some dried chilies when steaming, and the flavor will be richer.
