Finally, I found the best way to eat Spanish mackerel. Don't stew with water. It's delicious. It's better than the restaurant.

Finally found the best way to eat Spanish mackerel, don't boil it, it's delicious and not fishy, better than the restaurant's!

Spanish mackerel, also known as "mackerel", is very delicious, because it has no fish scales, few fishbones, thick meat and rich nutrition, so it is especially suitable for the elderly and children. There is a folk saying that there are partridges in the mountains and mackerel in the sea, which means there are delicious mackerel in the water.

Fresh Spanish mackerel tastes very soft and tender, and tastes sweet and light. Unlike other fish, it can be roasted, stewed, fried and pickled. It is suitable for almost all cooking methods. Eating Spanish mackerel often has the function of invigorating qi and relieving asthma, and also has a certain effect on refreshing and preventing aging.

Although Spanish mackerel is delicious, it still smells like fish if it can't be cooked. Today, I will share with you a super delicious method of Spanish mackerel. Novices can also make delicious Spanish mackerel according to it:

1. Deal with the bought Spanish mackerel first: remove the internal organs and gills, and then the most important step, which is also the key to removing fishy smell, is to remove the blood clots in the clean Spanish mackerel's stomach. The blood of Spanish mackerel is particularly fishy.

Soak the cleaned Spanish mackerel in cold water for about five minutes, and then rinse it with clear water several times, so that the blood of Spanish mackerel will be treated very cleanly and it will not taste fishy.

2. Put the cleaned Spanish mackerel into a bowl, add appropriate amount of salt, pepper powder, salt, soy sauce and cooking wine and marinate for about 20 minutes. This step also deodorizes Spanish mackerel and makes Spanish mackerel meat more delicious.

3. After the Spanish mackerel is marinated, take out the juice and put it on a plate, and then evenly coat both sides with a layer of starch. The purpose of this step is to prevent the fish skin from breaking and sticking to the pot when frying fish, to keep the fish intact and to make the fish difficult to spread.

Wrap the fish with starch on both sides and shake it, then shake off the excess starch, otherwise it will be easy to drop slag and cause paste when cooking, which will make the fish a little bitter.

4. Add a little more oil to the pan than we usually cook, heat it to 50% to 60%, then add the Spanish mackerel, and then gently shake the pan a few times to prevent the fish from sticking to the pan. After the fish is fried until it is solidified, turn it over and fry until both sides of the fish turn golden yellow. Then control the oil and remove it and put it on a plate for later use.

At this time, there will still be a little bottom oil in the pot, so there is no need to refuel. After heating, add chopped green onion, minced garlic and Jiang Mo, stir fry, add two spoonfuls of soy sauce, stir fry sauce, add a bottle of beer, add a tablespoon of white sugar and a proper amount of soy sauce, add fried Spanish mackerel, then cover the pan and stew over medium heat 10 ~ 65438.

When stewing Spanish mackerel, don't add water to stew it. Spanish mackerel stewed with beer tastes particularly fragrant. The amount of beer depends on the number of stewed fish, and there is no fish.

Soy sauce is the second magic weapon for stewing Spanish mackerel. Soy sauce and Spanish mackerel are a perfect match, which can enhance fragrance and taste. Especially delicious!

6. It's time. Let's turn the pot into a big fire, collect the soup, sprinkle the parsley section, turn off the fire, and put it on the plate.

The soup stewed Spanish mackerel is especially delicious. It tastes good with rice. Don't collect it too dry.

To cook Spanish mackerel, it is best not to stew it with water. I'll teach you how to do it. Fish is delicious, not fishy! Have you learned to do this? If there is no shortage of Spanish mackerel at home, you might as well have a try.

I'm Xiaofeng. If you like the food shared by Xiaofeng, don't forget to pay attention to Fengzi!