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