1. Fried mackerel

Ingredients: whole mackerel (500 grams), 1 kilogram of peanut oil (actual consumption: 60 grams), 20 grams of cooking wine, 15 minced green onions grams, 8 grams of minced ginger, 1.5 grams of sesame, 3.5 grams of salt, 15 grams of soy sauce, 5 grams of vinegar, 1.5 grams of allspice, 1.5 grams of baking soda, 60 grams of flour, and a little pepper and salt.

Preparation method

1. Remove the scales and gills of the mackerel, remove the internal organs, wash and drain, place on the chopping board, use a knife to cut on both sides of the fish body, Put it in a plate, add part of the soy sauce, cooking wine, salt, chopped green onion, minced ginger, MSG, five-spice powder, and a little vinegar, and marinate to taste; take a bowl, add flour, the remaining salt, MSG, baking soda and appropriate amount of water, and stir until it becomes Pasty.

2. Put the pot on the fire, heat the oil until it is 70% to 80% hot. Coat the fish with crispy batter and fry it in the oil for more than 1 minute. You will see the soft shell condenses on the outside of the fish. When it is slightly brown, fry over medium-low heat for 6 to 7 minutes until the inside of the fish is mature. Then fry over high heat until the outer skin is crispy and golden brown. Remove it with a slotted spoon, remove the oil and put it on a plate. Serve. Dip in pepper and salt when eating.

Characteristics: Golden color, crispy and tender, fresh, salty and sweet.

2. Braised mackerel

Ingredients: whole mackerel (500 grams), 50 grams of pork, 25 grams of magnolia slices, 1 kilogram of peanut oil (actual consumption: 25 grams ), 50 grams of soy sauce, 20 grams of cooking wine, 10 grams of sugar, 25 grams of wet starch, 2 grams of salt, 1.5 grams of MSG, 15 grams of green onions, 10 grams of garlic slices, 8 grams of ginger slices, a little sugar, and a little fresh soup.

Preparation method

1. Remove the scales and gills of the fish, open the fish and remove the internal organs. Wash it and place it on the chopping board. Use a knife to make a "piece" on both sides of the fish body. "Flower knife, the distance between the two knives is about 1 cm. After cutting it, put it on the plate.

2. Leave the oil in the original pot and heat it until it is 70% to 80% hot. Add the onion slices, garlic slices and ginger slices to the pot. After frying until fragrant, add the meat slices and stir-fry for a while until the meat is visible. When the color changes, add fresh soup, soy sauce, cooking wine, sugar, salt, magnolia slices, etc. After boiling, add the fried fish, bring to the boil again, switch to medium and small fire to burn coal for more than 10 minutes, and see that half of the soup has been reduced. When the fish meat is cooked, remove the fish and put it on a plate; use the soup in the pot over high heat, add sugar and mix well, cover it with wet starch, pour in oil, and pour it on the fish body.

Features: Bright red color, tender fish meat, thick juice and rich flavor.

3. Spicy mackerel

Ingredients: whole mackerel (500 grams in weight), 40 grams of black fungus, 30 grams of dried red pepper, and 500 grams of peanut oil ( Actual consumption: 75g), 10g chopped green onion, 5g shredded ginger, 5g minced garlic, 25g starch, 15g wet starch, 20g cooking wine, 4g salt, 15g soy sauce, 10g sugar, 1.5g MSG, sesame oil 10 grams, 10 grams of vinegar, a little clear soup.

Preparation method

1. When making a flower knife, the knife cannot penetrate the fish bone and cut the flesh.

2. When hanging the wet starch paste, the thickness should be even, and every piece of shaken fish should be evenly spread. When patting and drying the fish with fine starch, separate all the flowers of the fish and then pat dry with flour, so that the shape of the fish will be more beautiful.

3. When the fish is put into the pot, the fish head is put into the pot first to avoid the fish head from being undercooked. In addition, the fish body must be fried until it is cooked through for the best effect.

4. Leave an appropriate amount of base oil in the original pot, heat it until it is 70% to 80% hot, add chopped green onion, shredded ginger, and minced garlic to the pot. When fragrant, add shredded chili peppers and stir-fry the red oil, then add shredded fungus. Stir-fry briefly, then add cooking wine, salt, soy sauce, vinegar and appropriate amount of clear soup, bring to a boil, skim off the foam, then add the fish, cover it, and after ten minutes, pour the soup on the fish and put a few sticks on it. Choose washed cilantro and serve quickly.

Features: The fish meat is crispy and tender, spicy and spicy, fresh and salty.