Light extraction, fuel consumption
|Two scoops (medium)|
five spices powder
Salt, chicken broth
Cinnamon and incense leaves
Pixian bean paste
How to cook Chinese mackerel
Wash and slice the Spanish mackerel, put all the spices except for the PI bean paste into the fish bowl and use your hands to evenly distribute, cover with plastic wrap and refrigerate for two hours or more, the fish is better tasted.
Cut the garlic scapes and carrots into small pieces.
Pour some oil into the deep fryer. While the deep fryer is heating up, use kitchen paper to absorb the water from the wahoo to prevent splashing while frying. When the oil is 70 percent hot, (raw hands can take clean chopsticks and place them in the deep fryer, just enough to bubble around them) add the absorbed water. Mackerel (skip the frying process here because of the smoke), change to medium heat, slow fry, flip properly and fry until the skin is a little tough on the outside It’s fine, this level is best done dry-fired. As picture
Fish fried, start dry-roasting – oil pan with a little oil, fish fried, not too much oil, heat, add onion and garlic chilly pan, add PI County Stir fry the bean paste, add the soy sauce, if not, add a spoon of soy sauce. Add water and fried fish, cover the pan, bring to a boil, add 1 teaspoon of sugar, half a teaspoon of salt (the fish is marinated, you don’t need to add too much salt). Chicken essence, cover the pot and let it sit for three minutes, open the pot and toss in the garlic and carrots, cover the pot and let it sit for two minutes, reduce the sauce on high heat.
Assemble the plate.