How to remove the fishy smell from stewed Spanish mackerel

Spanish mackerel is a common marine fish with high nutritional value and tastes very delicious. However, because Spanish mackerel has a strong fishy smell, you must do a good job of removing the fishy smell before cooking. First, you must clean it thoroughly, and secondly, add some seasonings to remove the fishy smell. For example, white wine, cooking wine, pepper powder, etc. are all good seasonings to remove the fishy smell.

1. Clean

First of all, when slaughtering the mackerel, you must clean it carefully. It is best to soak the mackerel for a while to thoroughly wash away the blood.

2. Add wine

Cooking wine, white wine, beer, Huadiao and other alcoholic foods can remove fishy smell.

3. Add ginger

The ginger can be chopped and added to the Spanish mackerel. If someone doesn’t like the taste of ginger, you can cook the fish with ginger water soaked with chopped ginger.

How to remove the fishy smell of Spanish mackerel

4. Pepper

Both white pepper and black pepper have a certain effect in removing fishy smells.

How to remove the fishy smell of Spanish mackerel

5. Add onions

Shallots, scallions, or onions will all work.

How to remove the fishy smell of Spanish mackerel

6. High temperature heating

It is best to fry it in oil first and then braise it.

How to Stew Spanish Mackerel

【Main ingredients】Two Spanish mackerel

【Ingredients】Scallion, ginger, garlic, dried chili pepper, coriander

【seasoning】

1. Salt, white pepper, cooking wine, dry starch (for pickled fish)

2. Haitian zero-additive soy sauce, Haitian dark soy sauce, vinegar, sugar, MSG

practice

1. Remove the internal organs of the Spanish mackerel, clean it and chop it into large pieces.

2. Add salt, cooking wine, white pepper, scallion shreds and ginger and marinate for 15-20 minutes to remove the fishy smell.

3. After the Spanish mackerel is marinated, some water will be released. Strain out the water in the basin and mix in an appropriate amount of dry starch so that the surface of the fish is coated with a thin layer of dry starch. (This step allows you to use very little oil to fry beautiful fish without breaking the skin)

4. Pour a little more oil into the pan than usual for cooking and heat it up! ! (Note: It must be hot. High temperature will quickly solidify the fish skin, making it difficult to fry the skin off. What should the oil temperature be? The emission of green smoke is the standard. Nowadays, refined cooking oil produces very little smoke even after being heated, so the emission of green smoke means that the temperature is already very high.) Put the fish pieces coated with dry starch into the pan one by one and fry until the surface is golden brown. (This step can also be changed to "deep frying", which is easier to operate and less likely to stick to the pan. The disadvantage is that it consumes more oil)

5. Place the fish pieces that have been fried on both sides on a plate. Not much oil is used, but the frying effect is quite beautiful!

6. Use the remaining oil from frying the fish, add onions, ginger, garlic and dried chili segments (you can also add a few Sichuan peppercorns, which are also good for enhancing the flavor), and stir-fry over low heat until fragrant.

7. Add 2 spoons of Haitian zero-additive soy sauce.

8. Pour the soy sauce into the hot oil in the pan while it is still hot. The hot oil will make the taste more fragrant!

9. Add two bowls of boiling water.

10. Add a spoonful of salt, a spoonful of white pepper powder, and a teaspoon of white sugar.

11. Add some Haitian dark soy sauce for color.

12. Bring the soup to a boil and pour in the fried fish pieces.

13. Bring to a boil over high heat, cover the pot, and simmer for 10-15 minutes.

14. Open the lid, add a little vinegar, cook over high heat until the sauce thickens (you can also use water starch to thicken it), add a little MSG, mix well, add a handful of coriander, and turn off the heat! Isn’t the color beautiful! The taste is also mellow, fresh and delicious! !