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How to cook fresh Spanish mackerel

1. To make Spanish mackerel delicious and not too fishy, you can try the following methods: freshness: choose fresh Spanish mackerel, it is best to buy it on the same day and deal with it as soon as possible, so as not to cause fishy smell. Pickling: Spanish mackerel can be pickled with salt, ginger, cooking wine and other seasonings before cooking, which can help remove the fishy smell. Cleaning: remove the black film and fishy bubbles from the belly of Spanish mackerel, then rinse with clean water.

2. Braised Spanish mackerel in brown sauce is delicious. Practice: cut the fresh bream into thin slices. Add the right amount of oil to the pan, add spring onions, ginger, dried chili peppers, a spoonful of soy sauce and a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot. Braised Spanish mackerel is a seafood private dish, the main ingredients are Spanish mackerel, excipients are dried chili, spring onions, ginger, bean sauce and so on.

3. Steaming Spanish mackerel is the best cooking method to retain the original taste of Spanish mackerel. First of all, wash the Spanish mackerel, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Then, spread shredded spring onions and ginger on the fish, sprinkle with salt and cooking wine and marinate for 10-15 minutes. After that, put the fish in a steamer and steam over high heat for 7-10 minutes (adjust the time according to the size of the fish).

Steamed Spanish mackerel is another popular method, which can retain the original taste of the fish. Prepare one or half of the fresh Spanish mackerel, after the treatment is clean, put a knife edge on the fish body, sprinkle with seasoning, steam through water. Spanish mackerel soup is also a delicious choice with high nutritional value.

5. Braise Spanish mackerel, add spring onions and ginger and soy sauce, and cook in a large pot. Spanish mackerel dumplings, with fresh white fish meat to remove fish bones, chopped into mud, and the right amount of leek or onion ginger mix well, make the dumplings fresh and smooth. Spanish mackerel can be made into fish balls, remove fish skin and fish bones, chop the fish into mud, squeeze out fish balls by hand, braise or boil, taste delicious and melt in the mouth.

How to cook Spanish mackerel is delicious and simple

1. To make Spanish mackerel that is delicious, simple and tasteless, you can try the following methods: choose fresh Spanish mackerel: make sure the freshness of the fish can reduce the fishy smell. Choose fish with bright eyes, glossy scales and elastic meat. Marinate ahead of time: before cooking, mix Spanish mackerel fillet or whole fish with salt, cumin, ginger, spring onions and other seasonings and marinate for 15-20 minutes. This removes the fishy smell and adds flavor.

2. Cut the fresh fish into thin slices. Add the right amount of oil to the pot, add spring onions, ginger, dried chili peppers, a spoonful of Lao Gan Ma soy sauce, a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot.

3. Spanish mackerel, green onion 15g, ginger 10g, garlic 5g, star anise 2g, vegetable oil 60g, salt 5g, cooking wine 15g, rice vinegar 10g, white granulated sugar 10g, chicken essence 2g, beer 15g, pepper 2g. Wash the Spanish mackerel, scrape it and cut it into fish sections. Heat the pan, pour the oil until 70% hot, put the prepared fish into the oil, fry it to yellow, and fry it four or five times.

There are many ways to make delicious fresh Spanish mackerel. Here is a simple way: prepare ingredients: fresh Spanish mackerel, minced ginger and garlic, salt, soy sauce, cooking wine, white pepper, green onions. Fish treatment: wash Spanish mackerel, eviscerate, cut into slices or sections. Marinate the fish fillets with some salt and cooking wine for about 15 minutes. Pot hot oil: heat the pot, add the right amount of oil, heat the oil and stir-fry the ginger and garlic to give a fragrance.

How do you cook Spanish mackerel?

1. Braise Spanish mackerel, add spring onions and ginger and soy sauce, and cook in a large pot. Spanish mackerel dumplings, with fresh white fish meat to remove fish bones, chopped into mud, and the right amount of leek or onion ginger mix well, make the dumplings fresh and smooth. Spanish mackerel can be made into fish balls, remove fish skin and fish bones, chop the fish into mud, squeeze out fish balls by hand, braise or boil, taste delicious and melt in the mouth.

2. Spanish mackerel removed Gill and viscera, and changed to flower knife on both sides. Add the right amount of onions, ginger, cooking wine, pepper and marinate for 20 minutes. Put the pickled Spanish mackerel into the pot with cold water, remove and rinse with clean water after boiling. Heat oil in the pan, add the right amount of chopped onions, sliced ginger, garlic cloves, star anise, dried chili peppers, stir-fry, add a spoonful of oyster sauce and bean paste, stir-fry the red oil, and cook a spoonful of cooking wine.

3. Cut the fresh fish into thin slices. Add the right amount of oil to the pot, add spring onions, ginger, dried chili peppers, a spoonful of Lao Gan Ma soy sauce, a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot.

How to cook Spanish mackerel best

1. Braised Spanish mackerel in brown sauce is delicious. Practice: cut the fresh bream into thin slices. Add the right amount of oil to the pan, add spring onions, ginger, dried chili peppers, a spoonful of soy sauce and a spoonful of sugar to stir-fry the flavor. Stir up the fragrance and add water and salt. Boil the water and pour into the Spanish mackerel. Stew until the soup is dry, add garlic moss and chicken essence to stir-fry for a few times, and you can come out of the pot. Braised Spanish mackerel is a seafood private dish, the main ingredients are Spanish mackerel, excipients are dried chili, spring onions, ginger, bean sauce and so on.

2. Preparation materials: fresh Spanish mackerel, minced ginger and garlic, salt, soy sauce, cooking wine, white pepper, green onions. Fish treatment: wash Spanish mackerel, eviscerate, cut into slices or sections. Marinate the fish fillets with some salt and cooking wine for about 15 minutes. Pot hot oil: heat the pot, add the right amount of oil, heat the oil and stir-fry the ginger and garlic to give a fragrance.

3. First, cut the ginger into pieces and set aside. After crossing the flower knife, the Spanish mackerel is deep-fried in oil until the golden incense on both sides is removed. Then heat the pot, add the appropriate cooking oil, and add the minced ginger, lees, cooking wine, sugar, thirteen fragrances and soy sauce to stir-fry. Then add proper water and boil the Spanish mackerel for about 20 minutes to remove and put on a plate.

4. In addition to frying, Spanish mackerel can also be made in other cooking methods, such as steaming, braised and so on. Steamed Spanish mackerel retains the tender taste of Spanish mackerel, while braised Spanish mackerel is more delicious. According to individual tastes and preferences, you can choose different cooking methods to make Spanish mackerel dishes.

5. Steaming Spanish mackerel is the best cooking method to retain the original taste of Spanish mackerel. First of all, wash the Spanish mackerel, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Then, spread shredded spring onions and ginger on the fish, sprinkle with salt and cooking wine and marinate for 10-15 minutes. After that, put the fish in a steamer and steam over high heat for 7-10 minutes (adjust the time according to the size of the fish).

6. Preparation materials: fresh Spanish mackerel, oil, salt, pepper, soy sauce, ginger and garlic and other seasonings. Wash Spanish mackerel: wash Spanish mackerel and remove gills and internal organs. Pickled Spanish mackerel: cut the Spanish mackerel into thin slices, rub them evenly on the fish with salt and pepper, and marinate for a while. Fried Spanish mackerel: add the right amount of oil to the hot pot, add the pickled Spanish mackerel fillet after the oil is hot, and fry until golden on both sides.