Chaoshan home cooking
Wash the mackerel with kitchen paper to absorb the water, add a small amount of salt on the front and back of the fish, marinate for half an hour.
Put the oil into the pan, the oil temperature should be hot enough, and the hand can feel the hot air. Fry the fish in a pan and simmer for about three or four minutes to change the medium heat. Do not turn over easily. Frequently turning it will make the fish loosely spread. Both sides are fried until golden brown on both sides.
Heat a small amount of oil in the wok, stir fry the tribute dish, pour the fried fish into the wok, add water, drown the mackerel, boil over the fire, and slowly cook until the juice is collected. (Not all of them are cooked).
Because the tribute is a bit salty, you don't have to add salt or other flavoring when you cook it later. Fish should be fried until golden brown. Frying fish should have patience, and it will be very good to see it slowly! The tribute dish is usually sold in the grocery store. You can see the tribute made by Chaoshan. It tastes a bit sweet and salty. The taste of the fish.