Smoked Spanish Mackerel

Overview

This dish is a traditional New Year dish in Dalian. Although it is called smoked mackerel, it is made by frying. I don’t know why. The methods passed down by the older generations must also be passed down by our generation.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• lunch
• aniseed
• bayu
• cooking wine
• onions
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 When the Spanish mackerel is frozen, remove the head and tail and cut into pieces diagonally (note: do not break the body and remove the internal organs)

   

2. 2 After cutting the mackerel, wait until it thaws and becomes soft. Then remove the adhering internal organs and blood from the fish pieces, wash and drain and set aside.

   

3. 3 Cut green onion into sections and slice ginger.

   

4. 4 Pour a small amount of water into the pot, add onion, ginger, pepper, and aniseed, and bring to a boil over high heat.

   

5. 5 Strain the cooked onion and ginger water, then add appropriate amount of soy sauce, cooking wine, salt, and sugar. Mix well.

   

6. 6 Arrange the washed fish pieces on the bottom of the basin, then pour in the prepared sauce, one layer of fish pieces and one layer of sauce, until the fish pieces are covered with the sauce. Marinate for 24 hours.

   

7. 7 Place the marinated fish pieces in a drawer to control some moisture.

   

8. 8 Put oil in the pot, the amount of oil should cover the fish pieces. When the oil temperature reaches 70% to 80% hot (that is, when you put your hand on top of the pot, it feels slightly hot, and a small amount of smoke comes out from the edge of the pot), add fish pieces along the edge of the pot. When the fish pieces are fried until brown, remove them and control the oil and put them on a plate.