Deep fried and stewed Japanese mackerel
Deep fried and stewed Japanese mackerel
Introduction:
"The combination of vegetable oil and animal oil increases the flavor of the fish itself. The simple and original production process retains the taste of the fish to the greatest extent. The meat of the fish is compact and delicious. The bones of the fish soften under the high temperature of frying and boiling, releasing more bone collagen to enhance the flavor of the fish."
Production steps:
Materials required:
Anchovy: moderate
Ginger slices: right amount
Garlic slices: appropriate amount
White vinegar: right amount
Salt: right amount
Peanut oil: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: 20 minutes
Taste: salty and fresh
Deep fried and stewed Japanese mackerel
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