The method of smoking mackerel

Health benefits

Bayu: Tonifying Qi

Ingredients and materials

Bayu 2 Treaty 2.5 pounds

A little scallion, ginger, and garlic

Oyster sauce, light soy sauce, dark soy sauce, mix well

Slightly more sugar to enhance freshness

A small amount of five spice powder

Salt in moderation

Moderate amount of cooking wine

A small amount of osmanthus flowers

The method of smoking mackerel

1. Clean the surface of the mackerel and cut it into 2cm thick pieces. It is best to freeze it before cutting it into shape. After thawing, remove the intestines from the belly and thoroughly wash it

2. Clean appearance

3. Add ginger, scallions, garlic, cooking wine, mix well and marinate overnight

4. The next day, dry the raw mackerel and set it aside for later use

5. When adding oil to a hot pot, the oil temperature must be high. Do not stir the mackerel, otherwise the fish meat will break. High oil temperature is beneficial for shaping fish.

6. Gently pull out the fish piece with chopsticks to flip it over and continue frying

7. Fry until both sides turn golden brown and remove to control oil

8. Prepare a space for frying fish by mixing scallions, ginger, garlic, white sugar, salt, light soy sauce, dark soy sauce, and oyster sauce

9. Heat up the wok and add oil, then add scallions, ginger, garlic and stir fry until fragrant

10. Add boiling water to the pot until the water is enough to fill the fish

11. Boil water and add five spice powder

12. Add light soy sauce, dark soy sauce, oyster sauce, and sugar, adjust according to individual taste.

13. Mix the flavor and pour in the well oiled mackerel, then boil it

14. Add an appropriate amount of salted chicken essence for seasoning before harvesting

15. Place the pot on a plate and sprinkle dried osmanthus flowers to decorate it

16. It's absolutely delicious

Tips

Fish do not need to be completely thawed, and do not first open the intestines and stomach. Slice and then wash the intestines. It is necessary to use a non stick pan to fry, and do not turn the fish over before frying to absorb the moisture from the fish slices

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