【Weihai】Weihai specialty smoked mackerel

Overview

Spanish mackerel is a relatively common local marine fish. Its meat is delicate, delicious and nutritious. In addition to being eaten fresh, it can also be processed into canned or salted and dried products. Dalian people are very creative in eating Spanish mackerel, and they have a series of well-known snacks such as mackerel balls, braised mackerel pancakes, braised mackerel, etc. Especially the mackerel meatball soup, which is truly a masterpiece of fragrant meatballs, fresh soup, and delicious seafood. It is a human delicacy suitable for all ages. Weihai, which is across the sea from Dalian, has fully demonstrated the way to eat Bayu. Bayu dumplings, Bayu buns, smoked Bayu, etc. are all delicacies created by Weihai people. Smoked fish here and smoked fish in the south are two completely different concepts. Hunan smoked fish is generally marinated fish, hung above the stove, and smoked fish using peels and rice husks. The smoked fish in Weihai is marinated, fried, and then soaked in the sauce. The method of operation is completely different. Follow me today to learn how to make smoked mackerel! Maybe my method is not the most authentic, but it is indeed the most homely and delicious.

Tags

• hot dishes
• home cooking
• shandong cuisine
• bayu
• chenpi
• cinnamon
• dried chili pepper
• ginger
• green onions
• light soy sauce
• old soy sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Take the Spanish mackerel out of the freezer, do not wait until it is completely defrosted, and cut it into thick slices when you can cut it. If it is fresh mackerel, it can be frozen in the refrigerator for two hours before slicing.

   

2. 2 After cutting into slices, clean the intestines. In this way, the mackerel can retain its complete shape by cutting first and then washing it.

   

3. 3 Drain with kitchen towels.

   

4. 4 Add green onions, ginger and pepper and marinate for half an hour.

   

5. 5 The ingredients you need to prepare for spices include: green onions, ginger, star anise, cinnamon, bay leaves, dried chilies, Sichuan peppercorns, rock sugar, and tangerine peel.

   

6. 6 Put all the spices into the pot and fry until fragrant.

   

7. 7 Add enough water at one time.

   

8. 8 Add cooking wine and rock sugar.

   

9. 9 Add dark soy sauce and light soy sauce, bring to a boil over high heat, then turn to low heat and simmer for twenty minutes.

   

10. 10 Fry the marinated mackerel in a pan until golden brown.

    

11. 11 Strain the cooked spiced water and soak the fried mackerel in the spiced water.

    

12. 12 Plate.

    

13. 13 Very fragrant and goes very well with rice.