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How to set up a stall for fried Spanish mackerel?

1. Spanish mackerel cut off the fins, remove the internal organs, wash clean, change the knife to slice; from the fish belly, stick to the fish bones, from head to tail, slowly paddle, until cut to the fish skin, do not cut off the fish skin, the fish will be a whole piece. 2. Add shredded ginger + green onion + pepper + millet pepper ring + cooking wine + salt, seasoning, crush and mix evenly. 3, spread the seasoned marinade on the 2 sides of Spanish mackerel, sprinkle clouds, and marinate for 30 minutes (during which time turn and mix several times more to facilitate flavor).

2. Prepare ingredients: 400 grams of Spanish mackerel, 10 grams of spring onions, 10 grams of chili noodles, 1 spoon of oyster sauce. The Spanish mackerel was soaked in clean water for 6 hours. Scallions are cut longitudinally without cutting. Cut the fish in half and cut them into small pieces. Add cooking wine, oyster sauce, chili noodles, stir and marinate for 20 minutes. Heat the oil in the pan at 60%. Deep-fry the green onions until slightly charred and remove.

3, raw materials: 2 Spanish mackerel, 5 grams of spring onion, ginger and garlic, appropriate amount of corn starch, a little cumin powder, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little salt, a little pepper, a little smoke. Wash and cut the Spanish mackerel into small pieces and put them in a basin. Stir in onion, ginger, garlic, cooking wine, soy sauce, oyster sauce, salt, pepper, soy sauce and corn starch and marinate for 20 minutes.

4. Soak Spanish mackerel in water for 6 hours in advance to remove excess salt, cut the fish in half, add cooking wine oyster sauce and chilli noodles and marinate for 20 minutes, cut green onions longitudinally and do not cut off; pan-pan oil temperature 60%, deep-fry green onions to micro-coke and remove. When the oil temperature is cooled to 60% heat, fry Spanish mackerel on one side until golden brown and turn until cooked.

How to fry Spanish mackerel is not easy to stick to the bottom of the pan?

1. Use enough oil: add enough oil to the pan to at least cover the bottom of the pan. Insufficient oil is a common cause of sticky pots. Oil temperature judgment: the oil temperature needs to be hot enough, but not too hot to smoke. Wooden chopsticks can be gently put into the oil, if there are small bubbles around, indicating that the oil temperature is appropriate. Fish skin under the pot: put the fish skin down into the pot, so that you can first fry the crispy fish skin and reduce adhesion.

2. stir-fry the wok, heat the pan with cold oil and turn it into low heat, stir-fry the garlic slices and fry the fragrance, then fry the Spanish mackerel slices slowly. Gently shake the pan to prevent Spanish mackerel from sticking to the bottom of the pan. Turn the braised fish over and add onion, garlic and dried chili. Put in the soy sauce, if the color of the soy sauce is too light, you can add a small tablespoon of soy sauce and gently shake the pot to make each piece of fish evenly colored.

3. For cold oil in a hot pot, wipe the bottom of the pot with ginger slices to prevent fish from sticking to the pan. After the pan is hot, add the right amount of oil, heat the oil and put in the pickled fish pieces one by one. Don't turn it hastily. Fry until the first side is set and then turn. Pan-fry until golden on both sides, move the fish to the edge of the pan, add chopped ginger, sharp peppers, onions and garlic and stir-fry to taste. Add the right amount of water to the pan, the amount of water should not exceed the amount of fish.

What should I do with fried Spanish mackerel?

Ingredients: 700g of Spanish mackerel, 2g of salt, 15g of light soy sauce, 5g of cooking wine, 15g of spring onions, two small slices of ginger, 4 cloves of garlic, 1g of pepper powder, right amount of barbecue material, right amount of cumin powder. Prepare ingredients, remove viscera and Gill of Spanish mackerel, cut onion, ginger and garlic and set aside. Cut the Spanish mackerel from the spine with a knife from beginning to end. Add onion, ginger, garlic, light soy sauce, cooking wine, salt and pepper powder and marinate evenly for about 1 hour.

Raw materials: 2 Spanish mackerel, 5 grams of spring onion, ginger and garlic, right amount of corn starch, a little cumin powder, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little salt, a little pepper, a little smoke. Wash and cut the Spanish mackerel into small pieces and put them in a basin. Stir in onion, ginger, garlic, cooking wine, soy sauce, oyster sauce, salt, pepper, soy sauce and corn starch and marinate for 20 minutes.

Ingredients: 300g Spanish mackerel, right amount of cooking wine, right amount of salt, right amount of cornflour. In the production steps, the Spanish mackerel is eviscerated and washed, the fish is cut off, marinate with cooking wine and salt for more than 15 minutes (deodorizing), then dip in cornflour, wrap well, heat the pan with oil, heat the fish, fry the fish slowly over low heat, until one side is shaped and yellowed, turn over and fry.

And it has been properly conditioned (that is, to form a layer of grease protection). When frying fish, you can shake the pot properly to let the oil flow, which can help the heat to be distributed more evenly and reduce the sticky pot caused by local overheating. Through the above preparation and skills, you can greatly reduce the problem of sticking to the pan when frying Spanish mackerel, so that the process of frying fish is smoother and the finished product is more delicious. Remember, patience and carefulness are the key to the success of fried fish.

Spanish mackerel: two slices of salt: right amount of black pepper: right amount of flour: right amount of olive oil: right amount of lemon slices: right amount of vanilla leaves: right amount (optional) step: first, wash Spanish mackerel and dry with kitchen paper towels. This ensures that fish are easier to absorb seasonings and easier to fry. Next, cut a few knives on both sides of the fish with a knife.

How to make fried Spanish mackerel

Ingredients: 5 slices of fresh Spanish mackerel, right amount of salt, right amount of spring onion and ginger, right amount of cooking wine, right amount of common flour, right amount of peanut oil. Cut clean Spanish mackerel into thin slices around 8mm, not too thick, too thick to fry. Try not to exceed 1cm (it's easier to cut if you freeze it a little bit). Add cooking wine, spread salt, sprinkle with green onions and ginger and marinate for at least 30 minutes. Or put it in a fresh box and refrigerate it overnight.

Raw materials: 2 Spanish mackerel, 5 grams of spring onion, ginger and garlic, right amount of corn starch, a little cumin powder, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little salt, a little pepper, a little smoke. Wash and cut the Spanish mackerel into small pieces and put them in a basin. Stir in onion, ginger, garlic, cooking wine, soy sauce, oyster sauce, salt, pepper, soy sauce and corn starch and marinate for 20 minutes.

First, wash the Spanish mackerel and dry it with a kitchen paper towel. This ensures that fish are easier to absorb seasonings and easier to fry. Next, cut a few knives on both sides of the fish with a knife. This can help the seasoning infiltrate into the fish and make the fish more delicious. Then sprinkle an appropriate amount of salt and black pepper evenly on both sides of the fish. This will provide enough flavor for the fish.

Ingredients: 1 Spanish mackerel, half lemon, 1 spring onion, 1 ginger, 6 cloves of garlic, proper amount of starch, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of steamed fish drum oil, 1 tablespoon of oil consumption. Cut the spring onions and ginger into sections. Separate the head and tail of Spanish mackerel, cut the fish into thick slices of about two centimeters, add cooking wine, spring onions, ginger and salt and gently stir and marinate evenly. Each piece of Spanish mackerel is gently patted with a layer of starch anyway.

Heat the pan with cold oil and oil at a temperature of 70%. Over medium heat, add Spanish mackerel and fry for 1-2 minutes. When the fish is set, fry until golden on both sides, then fry the Spanish mackerel. 6. Sprinkle with salt and pepper powder (salt + chili noodles + cumin powder + sesame powder) and fry Spanish mackerel. 7. Put a cilantro leaf as an embellishment and you can serve it. Sweet tips.

How do you cook dry fried Spanish mackerel?

Oil control: fry the Spanish mackerel and put it on the kitchen paper to absorb the excess oil, which can make the fish more dry and taste better. Seasoning: according to your taste, you can sprinkle some spices such as chopped onions and parsley on the fried Spanish mackerel, or serve with seasonings such as garlic bean paste and chili sauce.

Preparation: wash the Spanish mackerel, remove the internal organs and fish scales, and then cut into segments of appropriate size. Use kitchen paper towels to dry the surface of the fish, which helps reduce oil spatter when frying fish and ensures that the skin is more crisp. Pickling: in order to increase the flavor of Spanish mackerel, you can use the right amount of salt, pepper, cooking wine, sliced ginger, etc., for about 15-30 minutes. Pickling can not only taste the fish, but also remove the odor and increase the flavor.

Cut clean Spanish mackerel into thin slices around 8mm, not too thick, too thick to fry, try not to exceed 1cm. After the pickled fish, remove the onions and ginger, evenly dip a layer of flour, and then shake off the excess flour. When the pan is hot. Add the right amount of peanut oil. You can have a little more. Fry the fish fillet. When one side is slightly fried, turn it carefully. Pan-fry until golden on both sides. Serve with salt and pepper on a plate.

How to make soft-fried Spanish mackerel

Kill Spanish mackerel, wash the meat, slice it with an oblique knife, mix well with pepper, monosodium glutamate and refined salt, marinate for about 10 minutes, and wrap it with flour. Beat the eggs into the bowl and stir well. Wash the potatoes and boil them in a pot, cool them and peel them, then slice them. Heat the pot with peanut oil, heat the fish fillet with egg paste, fry until golden brown on both sides, remove the remaining oil, cook with butter, put on the pan and boil the potatoes.

First of all, the Spanish mackerel is slaughtered, washed, sliced with an oblique knife, then evenly mixed with pepper, monosodium glutamate and refined salt, pickled for about 10 minutes, and coated with flour. Next, beat the eggs into a bowl and set aside. Wash the potatoes, boil them in a pot, cool and peel them, and slice them. Then, put the pot on the fire and heat it with peanut oil.

In terms of seasoning, 4 grams of salt adds basic saltiness to the dishes, while 2 grams of monosodium glutamate makes the delicacy more prominent. 3 grams of pepper adds a little spicy to the dish, which can stimulate the appetite while improving the freshness. The addition of 8 grams of butter not only adds flavor, but also brings a mellow golden color to the surface of fried fish. And 40 grams of peanut oil is used to fry fish to ensure that the fish is properly fried, crispy on the outside and tender on the inside.

How do you make fried Spanish mackerel? Wash Spanish mackerel, add spring onion and ginger wine, salt and pepper light soy sauce, marinate oyster sauce for half an hour, then deep-fry until golden on both sides.