Pan-fried Mackerel
Overview
Mackerel (Qingzhan fish) is rich in nutrients, and its tail tastes especially good. It is cheap and high-quality. It is plump, has many thorns and few thorns, and is tender and delicious. It is praised by the people as partridge deer in the mountains and Spanish Mackerel in the sea. [Pan-fried Mackerel] In this way, it tastes charred on the outside and tender on the inside, with fine texture and delicious taste. It does not add any extra seasonings, and it is presented plainly, highlighting its original flavor... It's great!
Tags
Ingredients
Steps
-
When you buy it, you can ask the seller to cut it into sections, then wash it and evenly apply a layer of fine salt and cooking wine on both sides, and let the salt soak in for 20 minutes;
-
Heat oil in a pot, sauté ginger slices until fragrant and remove;
-
Add the mackerel and fry over high heat for 1 minute, then turn to low heat and fry until fragrant and brown, then turn to the other side and fry in the same way;
-
Finally, pour 1 tablespoon of about 15ml of water from the edge of the pot to prevent the fish from losing too much water. After frying the surface, it can be plated.
